BLT Egg Salad Lettuce Wraps

Yum — BLT Egg Salad Lettuce Wraps are a perfect combo of creamy egg salad, smoky bacon, and crisp lettuce — all the flavor of a BLT without the bread! 🥬🥓🥚These make a light lunch, low-carb meal, or high-protein snack that’s super easy to prep.

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🥗 BLT Egg Salad Lettuce Wraps

Ingredients (makes 4 wraps)

For the Egg Salad:

• 6 large eggs

• ¼ cup mayonnaise (or Greek yogurt for a lighter version)

• 1 tsp Dijon mustard

• 1 tbsp chopped chives or green onions

• Salt and black pepper, to taste

BLT Add-Ins:

• 6 slices bacon, cooked crispy and chopped

• 1 cup cherry tomatoes, diced or halved

• 1 tbsp chopped fresh parsley (optional)

To Serve:

• 8 large romaine or butter lettuce leaves (or iceberg cups)

• Optional garnish: avocado slices or a sprinkle of paprika

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👩‍🍳 Instructions

1. Cook the eggs:
   Place eggs in a saucepan, cover with water, and bring to a gentle boil.
   Once boiling, cover, remove from heat, and let sit 10–12 minutes.
   Transfer eggs to ice water, peel, and chop.

2. Make the egg salad:
   In a bowl, combine chopped eggs, mayonnaise, Dijon, chives, salt, and pepper.
   Gently stir in the chopped bacon and diced tomatoes.

3. Assemble the wraps:
   Lay out lettuce leaves and spoon a generous portion of the BLT egg salad onto each one.
   Top with optional avocado slices or parsley.

4. Serve:
   Roll or fold the lettuce leaves around the filling and enjoy immediately.

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🥑 Tips & Variations

• Avocado Lover? Mash ½ avocado into the egg salad instead of mayo for a creamy, healthier version.

• Add crunch: A sprinkle of diced celery adds texture.

• Make ahead: Store the egg salad (without lettuce) in the fridge for up to 3 days; assemble wraps right before serving.

• Keto-friendly: These are naturally low-carb and high in protein.

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Would you like me to give you a meal-prep version (great for packing lunches) or a spicy version (with Sriracha or chipotle mayo)?