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These lettuce wraps combine the creamy richness of egg salad with the crispy, salty bite of bacon, sweet tomatoes, and the crunch of fresh lettuce. It’s everything you love about a BLT, wrapped in a refreshing, handheld bite — perfect for lunch, meal prep, or a light dinner!
⏱️ Time:
- Prep Time: 15 minutes
- Cook Time (for eggs and bacon): 10 minutes
- Total Time: ~25 minutes
- Servings: 4 (makes 8–10 wraps)
🍳 Equipment:
- Medium saucepan (for boiling eggs)
- Skillet (for bacon)
- Mixing bowl
- Knife & cutting board
- Spoon
- Paper towels
📝 Ingredients:
For the Egg Salad:
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon garlic powder
- Salt & pepper to taste
For the Wraps:
- 8–10 large romaine, butter, or iceberg lettuce leaves
- 1 cup cherry or grape tomatoes, halved
- 6 slices bacon, cooked and crumbled
- Optional garnish: fresh chives, parsley, or avocado slices
🧾 Ingredient Notes:
- Lettuce: Butter or romaine works best — sturdy but pliable for wrapping.
- Eggs: Hard-boil ahead of time and chill for best texture.
- Bacon: Turkey bacon works too; make extra crispy for best texture.
- Add-ins: Avocado, chopped celery, or red onion can elevate the egg salad.
👩🍳 Instructions:
1. Cook the Eggs and Bacon:
- Hard-boil eggs (boil for 10–11 minutes, then cool in ice water).
- Cook bacon until crispy. Drain on paper towels and crumble when cool.
2. Make the Egg Salad:
- In a bowl, mash or chop boiled eggs.
- Add mayo, Dijon mustard, garlic powder, salt, and pepper.
- Mix until creamy but still chunky.
3. Assemble the Wraps:
- Lay out lettuce leaves.
- Spoon 2–3 tablespoons of egg salad into each leaf.
- Top with halved tomatoes and crumbled bacon.
- Add optional extras like avocado or herbs.
4. Serve:
- Serve immediately or chill wraps in an airtight container for up to 2 days (assembled or separately).
📊 Nutrition (Per wrap, approximate):
- Calories: ~130
- Protein: ~7g
- Fat: ~10g
- Carbs: ~2g
- Sugar: <1g
- Sodium: ~220mg
💡 Tips & Variations:
Tips:
- Make the egg salad a day ahead for faster prep.
- Pat lettuce dry after washing to prevent soggy wraps.
- Use double leaves for more durability if your lettuce is thin.
Variations:
- Keto-Friendly: Already low-carb! Use avocado mayo or add cheese for fat boost.
- Spicy: Add sriracha or diced jalapeños to the egg salad.
- Vegetarian: Skip bacon or use a plant-based alternative.
- Wrap Alternative: Serve in low-carb tortillas or on cucumber slices for mini bites.
