Description
These BLT Egg Salad Lettuce Wraps combine creamy egg salad with crisp romaine, smoky bacon, and juicy tomatoes for a handheld dish that’s fresh, satisfying, and low-carb. Perfect for lunch, dinner, or meal prep, this romaine lettuce recipe is a lighter twist on a classic BLT with egg.
Ingredients
Scale
- 6 large boiled eggs, peeled and chopped
- 4 slices cooked bacon, crumbled
- 1 cup cherry tomatoes, diced
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 head romaine lettuce (or butter lettuce for softer wraps)
- Optional add-ins: avocado slices, green onions, or shredded cheese
Instructions
- Boil eggs for 10 minutes until hard-boiled. Cool, peel, and chop.
- Mix chopped eggs with mayonnaise, Dijon mustard, salt, and pepper until creamy.
- Fold in diced tomatoes and crumbled bacon. Stir gently to combine.
- Spoon egg salad into romaine lettuce leaves. Add avocado or cheese if desired.
- Arrange on a platter or serve individually as handheld wraps. Enjoy immediately.
Notes
- Use crisp romaine leaves for sturdy wraps—chill them before filling for extra crunch.
- Swap mayo with Greek yogurt for a lighter version.
- Mash eggs slightly for creamier texture instead of finely chopping.
- Add a squeeze of lemon juice to brighten the flavors.
- Best to assemble just before serving to prevent lettuce from wilting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Wraps
- Method: No-Cook / Assembly
- Cuisine: American
Nutrition
- Serving Size: 2 wraps
- Calories: 280
- Sugar: 2g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 285mg