Description
A tasty and refreshing meal combining the classic flavors of a BLT sandwich with creamy egg salad, perfect for lunch or light dinner.
Ingredients
Scale
- 6 large eggs, hard-boiled and chopped
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt & black pepper, to taste
- 8 cherry tomatoes, halved
- 4 strips crispy bacon, crumbled
- 6–8 romaine or butter lettuce leaves
- Optional: chopped chives or green onions
Instructions
- In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, salt, and pepper. Stir until creamy.
- Wash and pat dry the lettuce leaves. Lay them open on a serving platter.
- Spoon the egg salad into each lettuce leaf. Top with cherry tomatoes and crumbled bacon.
- Sprinkle with black pepper and optional herbs. Serve chilled.
Notes
Store egg salad in an airtight container in the fridge for up to 3 days. Keep the lettuce leaves separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 370mg
Keywords: BLT, Egg Salad, Lettuce Wraps, Healthy Lunch, Low-Carb Meal