BLT Egg Salad Lettuce Wraps (Printable Version)
Creamy egg salad with bacon and tomatoes tucked into butter lettuce for a quick, low-carb lunch.
# 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 freshly ground black pepper, to taste
→ Lettuce Wraps
08 - 8 large butter lettuce leaves or romaine leaves
# How To Make It:
01 - Place eggs in a saucepan, cover with cold water by one inch, and bring to a boil. Reduce heat to low and simmer for 9 minutes. Transfer eggs immediately to an ice water bath and cool completely, then peel and coarsely chop.
02 - While the eggs cook, arrange bacon slices in a skillet over medium heat and cook until golden and crisp. Transfer to a paper towel-lined plate to drain excess fat, then crumble after cooling.
03 - In a mixing bowl, gently combine chopped eggs, mayonnaise, Dijon mustard, halved cherry tomatoes, crumbled bacon, and chives if using. Season thoroughly with salt and black pepper.
04 - Spoon an even portion of the egg salad mixture into the center of each lettuce leaf.
05 - Fold or roll the lettuce leaves to enclose the filling and serve immediately for optimal freshness.
# Expert Suggestions:
01 -
- It feels like eating your favorite deli sandwich but tastes even fresher and lighter.
- This recipe quickly became a weeknight hero because it makes leftovers genuinely exciting.
02 -
- Peeled eggs can stick if you rush; let them fully cool for smooth, flawless peeling.
- Once, I tried mixing while the eggs were still warm—the mayo turned runny and the salad was soupy, so patience pays off.
03 -
- If eggs are fresh from the store, add a splash of vinegar to boiling water to help with stubborn shells.
- Letting bacon fully cool before crumbling keeps it crunchy in the salad.