Description
These BLT Egg Salad Lettuce Wraps are a delicious low-carb and gluten-free lunch option. Creamy egg salad with crispy bacon and juicy cherry tomatoes, wrapped in fresh lettuce leaves for a satisfying meal.
Ingredients
Scale
Egg Salad:
- 6 hard-boiled eggs, peeled and chopped
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Wraps:
- 1/2 cup chopped romaine or iceberg lettuce
- Extra whole leaves for wraps
- Optional: avocado slices for serving
Instructions
- In a large bowl, combine the chopped eggs, crumbled bacon, and cherry tomatoes.
- Gently fold in the chopped lettuce just before serving to keep it crisp.
Add mayonnaise and Dijon mustard, then season with salt and black pepper.
Stir until evenly mixed and creamy.
Spoon the egg salad into large, whole lettuce leaves to create wraps.
Serve immediately, optionally topped with avocado slices.
Notes
- For extra flavor, add a sprinkle of smoked paprika or chopped chives.
- This recipe is perfect for meal prep—store the egg salad and lettuce separately until ready to assemble.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 wraps
- Calories: 290
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 210 mg
