Egg Salad BLT Lettuce Wraps

By: Rabia

Ingredients

  • 6 large eggs

  • 6–8 romaine lettuce leaves (or butter lettuce)

  • 4–6 slices bacon

  • 1/3 cup mayonnaise (adjust to taste)

  • 1 tsp Dijon mustard (optional)

  • Salt & black pepper, to taste

  • 1/2 cup cherry tomatoes, halved

  • Optional: chives or green onions for garnish

Instructions

  1. Boil the eggs

    • Place eggs in a pot, cover with water, and bring to a boil.

    • Once boiling, turn off heat, cover, and let sit for 10–12 minutes.

    • Cool in ice water, then peel.

  2. Cook the bacon

    • Cook bacon in a pan until crispy.

    • Drain on paper towels and crumble into small pieces.

  3. Make the egg salad

    • Chop the boiled eggs.

    • Mix with mayonnaise, mustard (if using), salt, and pepper until creamy.

  4. Assemble the wraps

    • Lay lettuce leaves flat.

    • Spoon egg salad down the center of each leaf.

    • Top with crumbled bacon and cherry tomatoes.

    • Sprinkle extra pepper or herbs if you like.

  5. Serve

    • Eat as wraps or open-faced lettuce boats.

Rabia
Latest posts by Rabia (see all)
Recommended  Reese’s Peanut Butter No-Bake Bars 🍫🥜

Leave a Comment

← Table of content