Copycat Restaurant Recipes
HCG Diet Phase 2 Egg Salad Lettuce Wraps
This HCG-friendly egg salad swap replaces heavy mayo with tangy mustard and lemon juice for a bright, satisfying lunch. Wrapped in crisp romaine leaves, it provides a crunch that satisfies cravings while staying within Phase 2 guidelines.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 1
- Level
- Easy
- Per serving
- 115 kcal
Method
Peel the hard-boiled eggs and separate the whites from the yolks for three of the eggs, discarding those three yolks to maintain HCG compliance.
Chop the one remaining whole egg and the three egg whites into small, uniform cubes and place them in a small mixing bowl.
Stir in the Dijon mustard and fresh lemon juice until the eggs are well coated and the mixture reaches a creamy consistency.
Fold in the chopped green onions and sprinkle with paprika, salt, and pepper to season.
Lay the Romaine lettuce leaves flat on a plate and divide the egg salad evenly into the center of each leaf.
Fold or roll the lettuce leaves around the filling and serve immediately while the greens are crisp.
Notes
Steaming your eggs for 12 minutes makes them much easier to peel than boiling.
Add a dash of hot sauce if your specific HCG protocol allows it for extra heat.
Ensure the eggs are completely cold before mixing with mustard to keep the lettuce from wilting.
Use Butter lettuce or Bibb lettuce for a softer, more flexible wrap texture.
