BLT Egg Salad Lettuce Wraps (Printable)
Creamy egg and bacon filling spooned into butter lettuce leaves for a light, protein-packed low-carb lunch.
# What You'll Need:
→ Egg Base
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
07 - Salt, to taste
08 - Black pepper, to taste
→ Lettuce Wraps
09 - 8 large butter lettuce leaves
# How To Make It:
01 - Arrange eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9 minutes. Immediately transfer eggs to an ice water bath to cool, then peel and chop.
02 - While eggs are cooking, place bacon slices in a cold skillet and cook over medium heat until crisp, turning as needed. Transfer to paper towels to drain, cool briefly, then crumble.
03 - In a medium mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, halved cherry tomatoes, crumbled bacon, and fresh chives if using. Season generously with salt and black pepper.
04 - Lay out lettuce leaves and divide the egg salad mixture among them, spooning into the center of each leaf.
05 - Fold or roll the lettuce leaves around the filling and serve immediately.
# Expert Suggestions:
01 -
- The creamy, savory egg salad is tucked inside crisp lettuce so there’s no heaviness—just fresh, satisfying bites.
- It comes together in barely more than 20 minutes, perfect for days when both hunger and impatience strike.
02 -
- Peeling eggs too soon leads to ragged edges and broken yolks—patience pays off with an ice bath.
- Layering bacon on a paper towel after cooking makes it shatteringly crisp instead of greasy.
03 -
- Crack the eggs gently on the counter, roll between your palms, and the shell slides off easier than you’d expect.
- Chop bacon only after it cools—hot bacon crumbles into dust, not chunks.