BLT Egg Salad Wraps (Printable View)
Creamy egg salad with bacon and cherry tomatoes tucked into butter lettuce for a light, protein-packed low-carb meal.
# Ingredient List:
→ Eggs
01 - 6 large eggs
→ Salad Components
02 - 4 slices bacon
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup mayonnaise
05 - 2 teaspoons Dijon mustard
06 - 1 tablespoon chopped fresh chives (optional)
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Lettuce Wraps
09 - 8 large butter lettuce leaves
# How to Prepare:
01 - Place eggs in a saucepan and cover completely with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9 minutes. Transfer eggs to a bowl of ice water until cool, then peel and chop.
02 - While eggs are cooking, cook bacon in a skillet over medium heat until evenly crispy. Transfer bacon to paper towels to drain excess fat, then crumble when cool enough to handle.
03 - In a medium mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, cherry tomatoes, crumbled bacon, and chives if desired. Season the mixture with salt and freshly ground black pepper according to taste.
04 - Lay out lettuce leaves and distribute the egg salad mixture evenly into the centers.
05 - Fold or roll up the lettuce wraps and serve immediately for optimum texture and freshness.
# Expert Suggestions:
01 -
- No bread needed, but you still get all the best parts of a BLT in each bite.
- This egg salad is so creamy and flavorful, it turns lettuce into the star of lunchtime.
02 -
- If you overcook the eggs or skip the ice bath, the yolks turn chalky and the salad loses its creamy texture.
- Dry lettuce leaves are a must—damp ones make the wraps soggy in minutes and that's a lesson I never forgot.
03 -
- Changing up the herbs, even just a sprinkle of dill, can completely shift the flavor profile.
- Letting the salad sit for 10 minutes before wrapping deepens the flavors and melds everything together beautifully.