BLT Egg Salad Lettuce Wrap
A smoky and creamy egg salad served in crisp romaine leaves, inspired by the classic BLT, perfect for a light meal or appetizer.
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.
Notes
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. These wraps shine as a quick lunch, picnic finger food, or part of a brunch board.