Here’s a fresh, high-protein, low-carb take on two classics: BLT + Egg Salad, served in crisp lettuce wraps. These are perfect for lunch, meal prep, or a light summer dinner.
🥬 BLT Egg Salad Lettuce Wraps
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes (for eggs & bacon)
🥓 Ingredients
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard (optional)
- 1 tbsp lemon juice or vinegar
- Salt & pepper, to taste
- 1–2 tbsp chopped chives or green onions (optional)
Add-ins:
- 6 slices cooked bacon, chopped
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup shredded or chopped romaine or iceberg lettuce
- Optional: avocado chunks or sliced cucumbers
Wraps:
- 8–10 large butter lettuce leaves (or romaine/iceberg cups)
🥗 Instructions
1. Boil the Eggs:
- Place eggs in a pot and cover with water.
- Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes.
- Transfer to ice bath, peel, and chop.
2. Cook the Bacon:
- While eggs cool, cook bacon until crispy. Drain on paper towels and chop.
3. Make the Egg Salad:
- In a bowl, mash or chop boiled eggs to your desired texture.
- Stir in mayo, Dijon, lemon juice, salt, pepper, and chives.
- Fold in chopped bacon and cherry tomatoes. Add shredded lettuce (or save it for layering).
4. Assemble the Wraps:
- Spoon egg salad into each lettuce leaf.
- Top with extra tomato, bacon, or avocado if using.
- Serve immediately, or store components separately for meal prep.
🧊 Storage Tips:
- Egg salad keeps in the fridge for up to 3 days in an airtight container.
- Assemble wraps just before eating to keep lettuce crisp.
🔄 Variations:
- Keto-friendly: Add extra bacon and avocado.
- Spicy version: Add hot sauce or sriracha to the egg salad.
- No mayo option: Use Greek yogurt or mashed avocado instead.
- Protein boost: Add diced grilled chicken or turkey.