I love a recipe that reads like a shortcut to a great lunch: crisp romaine leaves wrapped around a smoky BLT-inspired egg salad. This version combines chopped hard-boiled eggs, crumbled bacon, a touch of Dijon and mayo for creaminess, and halved cherry tomatoes for pops of freshness — all spooned into lettuce leaves for a light, handheld lunch or appetizer.
Why you’ll love this dish
This BLT Egg Salad Lettuce Wrap is one of those recipes that’s equal parts speedy, satisfying, and versatile. It’s low-carb without sacrificing comfort-food flavor, takes about 15 minutes if you already have hard-boiled eggs and bacon, and it’s easy to scale for a crowd at brunch or a casual party. If you’re pulling together a holiday appetizer spread, it pairs nicely with other festive bites — think something bright like a Caprese salad Christmas tree for variety and color.
“Creamy egg salad meets everything you love about a BLT — crunchy bacon, juicy tomatoes, and crisp lettuce — all in one wrap. Perfect for easy entertaining.”
How this recipe comes together
You’ll start by prepping two components that make the salad quick to assemble: hard-boiled eggs and crispy bacon. Chop the eggs, crumble the bacon, then fold them into a simple dressing of mayonnaise and Dijon. Finish with halved cherry tomatoes for texture. Finally, spoon onto romaine leaves and roll or fold into wraps. Expect about 10–15 minutes of active work if proteins are ready, a little longer if you need to cook them from scratch.
What you’ll need
- 4 hard-boiled eggs, chopped (see tip below for perfect hard-boiled eggs)
- 4 strips of bacon, cooked until crisp and crumbled (baked or pan-fried)
- 1/4 cup mayonnaise (or half mayo/half Greek yogurt)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- Romaine lettuce leaves, washed and patted dry, for wrapping
Substitutions/notes: use avocado instead of mayo for a lighter, dairy-free option; turkey bacon or tempeh bacon for a lower-fat or vegetarian twist; Bibb or butter lettuce work if you prefer softer leaves.
Step-by-step instructions
- If you don’t have hard-boiled eggs ready: place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer 10–12 minutes. Transfer to an ice bath for 5–10 minutes, then peel.
- Cook bacon until crisp. For even results, bake at 400°F (200°C) for 15–18 minutes on a foil-lined sheet, or pan-fry over medium heat until browned. Drain on paper towels and crumble.
- In a mixing bowl, combine chopped eggs, crumbled bacon, mayonnaise, and Dijon mustard. Season with salt and pepper. Mix until evenly coated but not overworked.
- Gently fold in halved cherry tomatoes so they don’t get crushed. Taste and adjust seasoning.
- Spoon about 2–3 tablespoons of the egg salad onto each romaine leaf. Fold or roll the leaf to make a neat wrap. Serve immediately.
Best ways to enjoy it
These wraps shine as a quick lunch, picnic finger food, or part of a brunch board. Serve with crunchy pickles, a simple green salad, or roasted baby potatoes for a heartier plate. For a cozy morning spread that complements egg-forward bites, pair with an easy cheesy egg bake for a cozy morning — the contrast between hot baked eggs and chilled BLT wraps is delightful. Garnish with extra chopped bacon or a sprinkle of smoked paprika for color.
Storage and reheating tips
- Refrigerate leftover egg salad in an airtight container within two hours of assembling. Keep romaine leaves separate to avoid sogginess.
- Eat within 3–4 days. Mayo-based salads are not ideal for long-term storage.
- Do not freeze the assembled egg salad or lettuce wraps; textures won’t hold up. You can freeze cooked bacon separately for up to 1 month, though reheated bacon is best crisped in the oven.
- If the salad becomes slightly watery from tomatoes, drain excess liquid before serving or add tomatoes just before assembling.
Helpful cooking tips
- Perfect hard-boiled eggs: use older eggs if you can (they peel easier), and always shock them in ice water to stop cooking and avoid a green ring.
- Cook bacon in the oven on a rack for even crispness and less mess. Save bacon drippings for roasting potatoes or sautéing greens.
- Halve tomatoes right before folding them in to keep the mixture from becoming watery. If you must prep ahead, pat tomato halves dry.
- Chop eggs to your preferred texture: smaller pieces make a creamier salad; larger chunks give more bite.
- If reducing mayo, add a squeeze of lemon to lift the flavors and a teaspoon of celery seed or minced onion for extra depth.
Creative twists
- Avocado BLT Egg Salad: swap half the mayo for mashed avocado and add a squeeze of lime.
- Spicy kick: stir in a teaspoon of Sriracha or a pinch of cayenne.
- Mediterranean spin: use oregano, chopped Kalamata olives, and swap tomatoes for sun-dried tomatoes.
- Vegetarian option: replace bacon with smoked tempeh or air-fried mushroom "bacon" strips.
- Sandwich-style: serve between toasted slices for a classic egg-salad sandwich with BLT flair.
Common questions
Q: Can I make this ahead for a party?
A: Yes — prepare the egg salad up to 24 hours in advance and keep it chilled. Store romaine leaves separately and assemble just before serving to keep wraps crisp.
Q: Is it safe to eat egg salad the next day?
A: Yes, if stored properly in the refrigerator within two hours and eaten within 3–4 days. Discard if it smells off or shows signs of spoilage.
Q: Can I use yolk-only mayonnaise or low-fat alternatives?
A: You can, but texture and richness will change. Mixing mayo with plain Greek yogurt keeps creaminess while cutting calories.
Q: What lettuce works best?
A: Romaine is sturdy and crisp for wraps. For a softer bite, use Bibb or butter lettuce, but they may be harder to roll if overfilled.
Q: Can I omit the tomatoes?
A: Absolutely. If you skip them, consider adding diced celery or corn for crunch and sweetness.
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BLT Egg Salad Lettuce Wrap
Ingredients
Egg Salad Ingredients
- 4 hard-boiled eggs, chopped See tip below for perfect hard-boiled eggs
- 4 strips bacon, cooked until crisp and crumbled Baked or pan-fried
- 1/4 cup mayonnaise Or half mayo/half Greek yogurt
- 1 tablespoon Dijon mustard
- to taste Salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved Or grape tomatoes
For Wrapping
- Romaine lettuce leaves, washed and patted dry For wrapping
Instructions
Prepare Hard-Boiled Eggs
- If you don’t have hard-boiled eggs ready: place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer 10–12 minutes. Transfer to an ice bath for 5–10 minutes, then peel.
Cook Bacon
- Cook bacon until crisp. For even results, bake at 400°F (200°C) for 15–18 minutes on a foil-lined sheet, or pan-fry over medium heat until browned. Drain on paper towels and crumble.
Make the Egg Salad
- In a mixing bowl, combine chopped eggs, crumbled bacon, mayonnaise, and Dijon mustard. Season with salt and pepper. Mix until evenly coated but not overworked.
- Gently fold in halved cherry tomatoes so they don’t get crushed. Taste and adjust seasoning.
Assemble the Wraps
- Spoon about 2–3 tablespoons of the egg salad onto each romaine leaf. Fold or roll the leaf to make a neat wrap. Serve immediately.