BLT Egg Salad Lettuce Wraps (Print View)
Crispy bacon and creamy egg salad in crisp lettuce cups for a light, protein-rich meal.
# What You'll 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 boil, then reduce heat and simmer for 9 minutes. Transfer to ice water bath to cool, then peel and chop.
02 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
03 - Combine chopped eggs, mayonnaise, Dijon mustard, halved cherry tomatoes, crumbled bacon, and chives if using. Season with salt and pepper to taste.
04 - Spoon the egg salad mixture evenly into the center of each lettuce leaf.
05 - Fold or roll up the lettuce wraps and serve immediately.
# Expert Hints:
01 -
- The combination of warm smoky bacon with cool creamy egg salad hits every craving at once
- Perfect for those days when you want a substantial lunch without the bread coma afterward
- These come together faster than you can order takeout and taste infinitely better
02 -
- Overcooked eggs with gray rings will completely ruin the texture, watch that 9 minute timer carefully
- The egg salad needs to sit for at least 5 minutes in the fridge before serving to let flavors meld properly
- Lettuce wraps get soggy fast, so don't assemble them more than 15 minutes before eating
03 -
- Pat your lettuce leaves completely dry with paper towels before filling, water is the enemy of crispy lettuce
- Use room temperature ingredients for the egg salad, it mixes more smoothly and tastes better