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BLT Egg Salad Lettuce Wraps Recipe

BLT Egg Salad Lettuce Wraps Recipe

This BLT Egg Salad Lettuce Wraps Recipe is a creamy, crunchy, low-carb twist on the classic BLT sandwich. Perfect for quick lunches, keto diets, and healthy meal prep!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Light Dinner, Lunch
Cuisine American, Low-Carb
Servings 4
Calories 220 kcal

Ingredients
  

  • 6 large hard-boiled eggs peeled and chopped
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste
  • 6 –8 large romaine or butter lettuce leaves
  • 1 cup cherry tomatoes halved
  • 4 slices bacon cooked until crispy and chopped

Instructions
 

  • Boil eggs for 10–12 minutes. Cool in ice water, peel, and chop.
  • In a bowl, mix eggs with mayonnaise, Dijon, salt, and pepper.
  • Cook bacon until crispy, then crumble into bits.
  • Wash and pat dry lettuce leaves.
  • Spoon egg salad into lettuce leaves.
  • Top with tomatoes and bacon.
  • Sprinkle extra black pepper if desired. Serve fresh.

Notes

Use Greek yogurt for a lighter egg salad.
Add chopped celery or avocado for extra texture.
Store egg salad separately and assemble wraps just before serving.

Nutrition

Calories: 220kcal
Keyword BLT lettuce wraps, egg salad wrap, healthy lunch, keto wrap, low-carb lunch
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