If you’re craving a dish that perfectly balances creamy, savory, and fresh flavors, then the BLT Egg Salad Lettuce Wraps Recipe is about to become your new favorite. Imagine tender chopped hard-boiled eggs blended with crispy bacon and a tangy Dijon-mayo dressing, all wrapped up in crisp, refreshing lettuce leaves with juicy tomato adding the perfect burst of color and taste. It’s light yet satisfying, easy enough for a quick lunch, and fancy enough to impress friends at a casual get-together.
Ingredients You’ll Need
These ingredients are straightforward, but each plays a vital role in creating the delicious harmony of textures and flavors in this wrap. From the richness of eggs and bacon to the brightness of lemon juice and tomato, every element counts.
- 4 large eggs, hard-boiled and chopped: The star of the salad, bringing creamy texture and protein-packed goodness.
- 4 slices cooked bacon, crumbled: Adds smoky crunch that contrasts beautifully with the softness of the eggs.
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option): Provides creaminess and binds the ingredients together with a mild tang.
- 1 tablespoon Dijon mustard: Introduces a subtle spice and depth of flavor to elevate the salad.
- 1 tablespoon fresh chives, chopped (optional): A bright, oniony note that livens up the overall taste.
- 1 teaspoon lemon juice: Adds a fresh acidity that keeps the flavors balanced and vibrant.
- Salt and pepper to taste: Essential seasonings to enhance every component.
- 1 large tomato, diced: Juicy and sweet, it adds moisture and a colorful pop inside the wrap.
- 4 large lettuce leaves (romaine or butter lettuce works well): Crisp and sturdy enough to hold your filling without sogginess.
How to Make BLT Egg Salad Lettuce Wraps Recipe
Step 1: Prepare the Egg Salad Mixture
Start by tossing your chopped, hard-boiled eggs and crumbled bacon into a large bowl. Add the mayonnaise or Greek yogurt, Dijon mustard, and lemon juice. If you’re a fan of fresh herbs, stir in the chopped chives for an extra layer of flavor. Mix everything well, then season generously with salt and pepper. This mixture forms the creamy, savory heart of your wraps.
Step 2: Assemble the Wraps
Lay each large lettuce leaf flat on your work surface. Spoon a generous amount of the egg salad mixture into the center of each leaf, making sure to keep the filling balanced so you can easily roll them up without spills.
Step 3: Top with Tomato
Scatter the diced tomato on top of the egg salad in every lettuce leaf. The tomatoes add juicy freshness and a splash of bright color that makes these wraps even more inviting.
Step 4: Wrap and Serve
Carefully fold the sides of each lettuce leaf over the filling, then roll to form a neat wrap. Serve these immediately to enjoy the crispness of the lettuce contrasted with the creamy, savory filling — perfect for a quick lunch or a light dinner.
How to Serve BLT Egg Salad Lettuce Wraps Recipe
Garnishes
To take your wraps to the next level, fresh garnishes work wonders. Sprinkle extra chopped chives or a pinch of paprika for color and a hint of spice. A few lemon wedges on the side can also boost the bright freshness just before biting in.
Side Dishes
Keep it light and complementary by serving these wraps alongside crispy sweet potato fries, a tangy cucumber salad, or even a bowl of fresh fruit. The goal is to balance the creamy richness with light, refreshing sides.
Creative Ways to Present
For a party or gathering, arrange these wraps on a large platter with colorful napkins underneath, or serve in small individual cups for a fun finger-food presentation. You can also cut the wraps in half diagonally, showcasing the colorful filling to entice your guests’ appetites.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the egg salad mixture separately in an airtight container in the fridge for up to two days. Keep the lettuce leaves fresh and crisp by wrapping them in a damp paper towel inside a sealed bag to avoid wilting.
Freezing
Because of the mayonnaise and fresh lettuce, freezing isn’t recommended for this BLT Egg Salad Lettuce Wraps Recipe. The texture of the ingredients would be compromised, especially the lettuce.
Reheating
This dish is best enjoyed cold or at room temperature. If you prefer, you can let the egg salad sit out for a few minutes before assembling your wraps to take the chill off, but avoid heating the whole wrap to maintain its fresh crunch.
FAQs
Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon can be a great lower-fat alternative, and it still adds that delicious smoky crunch to the egg salad.
What type of lettuce is best for these wraps?
Romaine and butter lettuce are both fantastic choices because they’re sturdy enough to hold the filling but still tender and crisp for a pleasant bite.
Can I make the egg salad without mayonnaise?
Yes, Greek yogurt is a fantastic substitute for mayonnaise if you want a lighter version, and it adds a nice tangy flavor that pairs well with the mustard and lemon.
How long does the egg salad mixture keep in the fridge?
Stored in an airtight container, the egg salad mixture stays fresh for about two days, making it perfect for quick lunches during the week.
Is this recipe suitable for meal prep?
Definitely! Preparing the egg salad in advance and storing lettuce separately makes assembly quick and easy whenever you want a tasty wrap.
Final Thoughts
This BLT Egg Salad Lettuce Wraps Recipe is just the kind of dish that feels like a warm hug on a plate — simple to make, bursting with flavor, and wonderfully fresh. Whether you’re feeding yourself after a busy morning or sharing with friends on a sunny afternoon, these wraps are sure to bring a smile with every bite. Give them a try and watch how quickly they become a trusted favorite in your recipe collection!
Print
BLT Egg Salad Lettuce Wraps Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Description
These BLT Egg Salad Lettuce Wraps offer a fresh and tasty twist on the classic BLT sandwich by combining creamy egg salad with crispy bacon and juicy tomatoes, all wrapped in crisp lettuce leaves. Perfect for a quick, low-carb, and satisfying meal, they come together in just 15 minutes, making them ideal for lunch or a light dinner.
Ingredients
Egg Salad Mixture
- 4 large eggs, hard-boiled and chopped
- 4 slices cooked bacon, crumbled
- 1/2 cup mayonnaise or Greek yogurt (for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped (optional)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Wrap Assembly
- 1 large tomato, diced
- 4 large lettuce leaves (romaine or butter lettuce works well)
Instructions
- Prepare the egg salad mixture: In a large bowl, combine the chopped hard-boiled eggs, crumbled bacon, mayonnaise or Greek yogurt, Dijon mustard, lemon juice, and chopped chives if using. Stir until all ingredients are well mixed. Taste and season with salt and pepper as desired.
- Assemble the wraps: Lay out the large lettuce leaves on a clean surface. Place a generous spoonful of the prepared egg salad mixture in the center of each lettuce leaf, spreading slightly.
- Top with tomato: Add a few pieces of diced tomato on top of the egg salad in each lettuce wrap. This adds freshness and a hint of acidity to balance the creamy filling.
- Wrap and serve: Fold the sides of the lettuce leaves over the filling, then roll them up gently to form wraps. Serve immediately to enjoy the crispness of the lettuce and freshness of the ingredients. These wraps are perfect for a light, quick meal.
Notes
- You can substitute Greek yogurt for mayonnaise to reduce calories and add a tangy flavor.
- Use any crisp lettuce variety such as iceberg, butter lettuce, or romaine for best wrap results.
- For extra flavor, try adding a pinch of smoked paprika or finely chopped fresh herbs like dill or parsley into the egg salad mixture.
- These wraps are best eaten fresh as the lettuce can wilt if stored for too long.
- To hard-boil eggs perfectly: place eggs in boiling water for 10 minutes, then cool in ice water before peeling and chopping.
