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Introduction:
Looking for a light yet satisfying dish that skips the bread without skimping on flavor? These BLT Egg Salad Lettuce Wraps are a low-carb dream come true! Combining the creamy richness of egg salad with the smoky crunch of bacon, fresh lettuce, and juicy tomatoes, these wraps are the perfect fusion of two timeless favorites: the classic BLT and the humble egg salad. Whether you're following a keto lifestyle or just want a refreshing meal option, these lettuce wraps will keep your taste buds happy and your lunch guilt-free.
Ingredients:
For the Egg Salad:
6 hard-boiled eggs, peeled and chopped
3 tbsp mayonnaise (use avocado mayo for a healthier option)
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper to taste
BLT Elements:
6 slices of bacon, cooked and crumbled
1 cup cherry tomatoes, halved
Butter lettuce leaves or romaine hearts (about 8 large leaves)
Optional: chopped chives or parsley for garnish
Directions:
Prepare the Egg Salad: In a medium mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until creamy and evenly combined.
Add the Crunch: Fold in the crumbled bacon and halved cherry tomatoes. Give it a gentle mix to distribute the bacon and tomato throughout.
Assemble the Wraps: Lay out the lettuce leaves on a plate or clean surface. Spoon a generous amount of the egg salad mixture into the center of each leaf.
Wrap and Serve: Roll the lettuce leaf around the filling like a taco or fold it in burrito-style. Serve immediately, optionally garnished with fresh herbs.
Serving and Storage Tips:
Serving: These wraps are best served fresh and slightly chilled. Perfect as a light lunch, picnic item, or appetizer.
Storage: Store leftover egg salad in an airtight container in the fridge for up to 3 days. For best results, store the lettuce separately and assemble just before serving to avoid soggy wraps.
Variations:
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