BLT Egg Salad Lettuce Wraps combine the creamy richness of egg salad with the savory crunch of bacon, the juiciness of tomatoes, and the crisp freshness of lettuce—all without the carbs from bread. Here’s a simple and delicious recipe:
🥬 BLT Egg Salad Lettuce Wraps
Ingredients:
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6 hard-boiled eggs, peeled and chopped
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4 slices of bacon, cooked and crumbled
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1/3 cup mayonnaise (or Greek yogurt for a lighter option)
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1 tsp Dijon mustard (optional for a tangy kick)
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1/4 tsp garlic powder
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Salt and black pepper, to taste
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1/2 cup cherry tomatoes, diced
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6–8 large lettuce leaves (e.g., romaine, butter, or iceberg)
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Chopped chives or green onions (optional garnish)
Instructions:
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Prepare the Egg Salad:
In a mixing bowl, combine chopped eggs, mayonnaise, mustard, garlic powder, salt, and pepper. Mix until creamy. -
Add the “BLT” Touch:
Gently fold in the crumbled bacon and diced cherry tomatoes. -
Assemble Wraps:
Spoon the egg salad into the center of each lettuce leaf. Don’t overfill—aim for 2–3 tbsp per leaf depending on size. -
Garnish (optional):
Top with chives or green onions for added flavor and color. -
Serve:
Serve chilled or at room temperature. Eat immediately for best texture.
📝 Tips:
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For extra crunch, layer the wrap with thin cucumber or red onion slices.
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Meal-prep friendly: Store egg salad in an airtight container up to 3 days; assemble wraps just before eating.
Would you like a printable version or meal prep container layout idea?
