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
Scale
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.
