Description
A refreshing twist on classic flavors, these BLT Egg Salad Lettuce Wraps are simple to make and perfect for a light meal or snack.
Ingredients
Scale
- 6 large eggs, hard-boiled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper to taste
- 6 slices bacon, cooked crisp and crumbled
- 6 cherry tomatoes, halved
- 6 romaine lettuce leaves (whole and unbroken)
- Optional: pinch of garlic powder or chopped chives for extra flavor
Instructions
- In a medium bowl, mix the chopped eggs with mayonnaise, Dijon mustard, salt, and black pepper until creamy and well combined.
- Lay out the romaine lettuce leaves on a clean surface or serving board.
- Spoon a generous amount of the egg salad mixture into the center of each lettuce leaf.
- Top with cherry tomato halves and sprinkle with crispy bacon pieces.
- Add more cracked black pepper on top for extra flavor and garnish with chives or a touch of garlic powder if desired.
- Serve immediately for the freshest taste, or refrigerate until ready to serve.
Notes
These wraps are best enjoyed fresh. Store leftover egg salad in an airtight container for 2-3 days but keep lettuce leaves separate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg
Keywords: BLT, egg salad, lettuce wraps, low carb, gluten-free