BLT Egg Salad Lettuce Wraps (Printer-friendly)

Creamy egg and bacon filling with 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)

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat, then reduce to a gentle simmer and cook for 9 minutes. Transfer eggs immediately to an ice bath to cool. Once cooled, peel and roughly chop the eggs.
02 - While the eggs cook, lay bacon slices in a cold skillet. Set heat to medium and cook, turning occasionally, until evenly browned 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 with salt and freshly ground pepper 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 serve immediately while the lettuce is crisp and the flavors are fresh.

# Expert Tips:

01 -
  • You get all the indulgent flavor of a BLT sandwich without the heavy bread weighing you down.
  • The creamy, tangy egg salad against the snap of cold lettuce is one of those texture combinations that keeps you going back for another bite.
02 -
  • If you peel the eggs while they are still slightly warm, the shells slip off almost effortlessly under running water.
  • Letting the finished egg salad sit in the fridge for even fifteen minutes before assembling helps the flavors marry in a way that makes a real difference.
03 -
  • Start the bacon in a cold pan and cook it low and slow for the most even crispness without burnt spots.
  • Use a fork to mash one of the eggs into the dressing before adding the rest, which gives you a creamier base while keeping plenty of texture.

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