BLT Egg Salad Lettuce Wraps (Printable)

Creamy egg and bacon filling tucked into butter lettuce leaves for a light, low-carb meal.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Salad Components

02 - 4 slices bacon
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup mayonnaise
05 - 2 teaspoons Dijon mustard
06 - 1 tablespoon fresh chives, chopped (optional)
07 - Salt and pepper, to taste

→ Lettuce Wraps

08 - 8 large butter lettuce leaves (or romaine)

# Directions:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook for 9 minutes. Transfer eggs immediately to an ice bath and let cool for 5 minutes before peeling. Roughly chop the peeled eggs and set aside.
02 - While the eggs cook, lay bacon slices in a cold skillet. Turn heat to medium and cook, turning occasionally, until evenly browned and crispy, about 6 to 8 minutes. Drain on paper towels, then crumble into small pieces once cool enough to handle.
03 - In a medium mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, halved cherry tomatoes, crumbled bacon, and chives if using. Fold gently until evenly coated. Season with salt and pepper to taste.
04 - Spoon the egg salad mixture evenly into the center of each butter lettuce leaf, dividing it among all 8 leaves.
05 - Fold or roll each lettuce leaf around the filling and serve immediately while the bacon is still crisp.

# Expert Tips:

01 -
  • The crunch of butter lettuce against creamy egg salad is the kind of contrast that makes you close your eyes and smile.
  • It comes together in under thirty minutes with zero oven heat, which means you can keep your kitchen cool and your appetite happy.
02 -
  • Older eggs peel much more easily than fresh ones, so save your farm stand beauties for frying and use the week old carton for boiling.
  • Overmixing the egg salad turns it into paste, so use a fork and a light hand when combining everything.
03 -
  • Start the bacon in a cold pan and let it warm up gradually for the most even crispness and the least amount of curling.
  • A pinch of smoked paprika stirred into the mayo can mimic extra bacon flavor if you are stretching ingredients for a crowd.

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