BLT Egg Salad Lettuce Wraps (Printable)

Creamy egg and bacon filling with tomatoes in butter lettuce leaves for a light, protein-rich low-carb meal.

# What You’ll Need:

→ 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 and pepper, to taste

→ Lettuce Wraps

08 - 8 large butter lettuce leaves (or romaine)

# How to Prepare:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook for 9 minutes. Transfer immediately to a bowl of ice water and let cool for 5 minutes. Peel and roughly chop the eggs.
02 - While the eggs cook, arrange bacon slices in a cold skillet. Set heat to medium and cook, turning occasionally, until evenly crisp and golden, about 6 to 8 minutes. Drain on paper towels, then crumble into small pieces once cool enough to handle.
03 - In a medium mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, halved cherry tomatoes, crumbled bacon, and chives if using. Fold gently until evenly incorporated. Season with salt and pepper to taste.
04 - Spoon the egg salad mixture evenly into the center of each butter lettuce leaf, dividing it among all 8 leaves.
05 - Fold or roll each lettuce leaf around the filling and serve immediately while the lettuce is still crisp and cold.

# Expert Advice:

01 -
  • It solves the problem of wanting something filling without the heaviness of bread or wraps.
  • You get all the comfort of egg salad with the smoky crunch of bacon in under half an hour.
02 -
  • Overcooking the eggs past ten minutes creates a gray ring around the yolk that looks unappetizing even though it tastes fine.
  • Draining the bacon on paper towels instead of a plate prevents it from steaming and turning chewy instead of crisp.
03 -
  • Tap the peeled eggs gently with the back of a fork before chopping to create varied textures throughout the salad.
  • Chilling the assembled wraps for five minutes in the refrigerator before serving firms up the filling and makes them easier to handle.

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