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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.
Keyword BLT lettuce wraps, egg salad wrap, healthy lunch, keto wrap, low-carb lunch