BLT Egg Salad Wraps (Print Page)

Creamy chopped eggs with bacon, cherry tomatoes and chives tucked into crisp butter lettuce for a light, low-carb meal.

# What You 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 pepper, to taste

→ Lettuce Wraps

08 - 8 large butter lettuce leaves (or romaine)

# Directions:

01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook for 9 minutes. Transfer eggs immediately to an ice bath and let cool for 5 minutes before peeling. Roughly chop the peeled eggs and set aside.
02 - While the eggs cook, lay bacon strips in a cold skillet. Turn heat to medium and cook, flipping occasionally, until deeply golden and crisp, about 6 to 8 minutes. Drain on paper towels, then crumble into small pieces once cool enough to handle.
03 - In a medium mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, halved cherry tomatoes, crumbled bacon, and chives if using. Fold gently until evenly coated. Season generously with salt and freshly cracked pepper, adjusting to taste.
04 - Spoon the egg salad mixture evenly into the center of each butter lettuce leaf, dividing it among all 8 leaves.
05 - Fold or roll each lettuce leaf around the filling and arrange on a platter. Serve immediately while the lettuce is crisp and cool.

# Expert Tips:

01 -
  • It gives you all the satisfaction of a BLT sandwich without the heavy bread weighing you down on a hot day.
  • The creamy, tangy egg salad mingles with crispy bacon in a way that makes you wonder why you ever ate them separately.
02 -
  • Overcooked eggs develop a gray green ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer and do not forget about them.
  • Wet lettuce leaves will make your wraps slippery and prone to tearing, so pat them completely dry with a clean towel before filling.
03 -
  • Start the bacon in a cold pan and let it heat up gradually for the crispiest, most evenly cooked strips you have ever made.
  • A splash of lemon juice mixed into the mayo brightens the whole salad and keeps people guessing about your secret ingredient.

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