Description
These BLT Egg Salad Lettuce Wraps offer a fresh and light twist on the classic egg salad by incorporating crispy bacon, juicy tomatoes, and flavorful seasonings wrapped in crisp lettuce leaves. Perfect for a quick, nutritious lunch or dinner, this recipe is easy to prepare in just 15 minutes and is low carb and gluten free.
Ingredients
Scale
Egg Salad
- 4 large eggs, hard-boiled and chopped
- 4 slices cooked bacon, crumbled
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped (optional)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Wrap Assembly
- 1 large tomato, diced
- 4 large lettuce leaves (romaine or butter lettuce works well)
Instructions
- Prepare the egg salad mixture: In a large bowl, combine the chopped hard-boiled eggs, crumbled bacon, mayonnaise or Greek yogurt, Dijon mustard, lemon juice, and chopped fresh chives if using. Stir well until thoroughly mixed. Season the mixture with salt and pepper according to your taste preference.
- Assemble the wraps: Lay out the large lettuce leaves flat on a clean surface to use as the wrap base. Spoon a generous amount of the prepared egg salad mixture onto the center of each lettuce leaf.
- Top with tomato: Evenly distribute the diced tomato pieces over the egg salad in each lettuce wrap to add freshness and moisture.
- Wrap and serve: Fold the sides of each lettuce leaf over the filling and carefully roll up to form a wrap. Serve these BLT Egg Salad Lettuce Wraps immediately for a light, refreshing meal.
Notes
- Substitute Greek yogurt for mayonnaise to reduce calories and add a tangy flavor.
- Use any crisp lettuce variety such as romaine, butter, or iceberg, depending on your preference.
- For a vegan-friendly version, omit eggs and bacon and consider chickpeas or tofu as alternative protein sources.
- These wraps are best consumed fresh to maintain lettuce crispness; avoid making too far in advance.
