Here’s a fresh and lighter take on the classic BLT and egg salad—BLT Egg Salad Lettuce Wraps. They’re crunchy, creamy, and perfect for a quick lunch or snack.
BLT Egg Salad Lettuce Wraps
Ingredients (serves 2–3):
- 4 large eggs
- 4–6 leaves of romaine, butter lettuce, or iceberg (for wraps)
- 4 slices cooked bacon, crumbled
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 1 tsp Dijon mustard (optional)
- Salt and black pepper, to taste
- 1–2 small tomatoes, diced
- Optional: chopped green onions, chives, or parsley for garnish
Instructions:
- Cook the eggs:
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, turn off heat, cover, and let sit 10–12 minutes.
- Transfer to ice water, peel, and chop roughly.
- Make egg salad:
- In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, salt, and pepper.
- Stir in crumbled bacon and diced tomatoes (reserve a little for topping if you like).
- Prepare the lettuce wraps:
- Lay out lettuce leaves on a plate.
- Spoon egg salad onto each leaf.
- Serve:
- Garnish with remaining bacon, tomatoes, and herbs.
- Fold or roll the lettuce around the filling and enjoy!
💡 Tips:
- For extra crunch, add diced celery or bell peppers to the egg salad.
- You can lightly toast the bacon before crumbling for more flavor.
- These wraps are low-carb and gluten-free, making them perfect for a light meal.
I can also give a spicy southwestern version with avocado, jalapeño, and lime for a zesty twist if you want.
Do you want me to share that version?
