Description
These BLT Egg Salad Lettuce Wraps are a delightful twist on the classic BLT sandwich, combining creamy egg salad with crispy bacon, juicy cherry tomatoes, and fresh chives, all wrapped in butter lettuce leaves. It’s a low-carb, gluten-free lunch option that’s bursting with flavor and perfect for a light and satisfying meal.
Ingredients
Scale
Egg Salad:
- 6 large eggs, hard-boiled and chopped
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- Salt and black pepper to taste
Lettuce Wraps:
- 8 large butter lettuce leaves, washed and dried
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs, crumbled bacon, cherry tomatoes, mayonnaise, Dijon mustard, and chopped chives. Gently mix until well combined.
- Season with salt and black pepper to taste.
- Lay out the lettuce leaves and spoon the egg salad mixture evenly onto the center of each leaf.
- Fold the sides of the lettuce around the filling to create wraps, or serve open-faced.
- Serve immediately or chill for up to 1 day before serving.
Notes
- For extra crunch, add diced celery or red onion to the egg salad.
- Romaine or iceberg lettuce can be used as a substitute for butter lettuce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 lettuce wraps
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
