BLT Egg Salad Wraps

This creamy, protein-packed BLT egg salad wrapped in crisp lettuce leaves has become my go-to lunch when I want something satisfying without the heaviness of bread. The classic bacon, lettuce, and tomato combination gets a delicious upgrade with perfectly seasoned egg salad, creating a meal that feels both indulgent and light at the same time.

I first created these wraps during a sweltering summer when turning on the oven felt criminal. My family was skeptical about a breadless BLT, but now they specifically request this version when we need something light but filling after a long day.

Ingredients

• Hard boiled eggs: Provide the protein-rich foundation for these wraps. I recommend cooking them just until the yolks are set but still creamy for the best texture.
• Mayonnaise: Creates the classic creamy binding for egg salad. Choose a good quality mayo with real ingredients for the best flavor.
• Dijon mustard: Adds a subtle tang that balances the richness perfectly.
• Garlic powder: Infuses savory depth without overpowering the delicate egg flavor.
• Salt and pepper: Are essential for bringing all the flavors together. I use kosher salt for better control.
• Bacon: Brings that irresistible smoky crunch. Center-cut bacon provides the best meat-to-fat ratio for this recipe.
• Cherry tomatoes: Offer sweet juicy bursts in every bite. I prefer them over larger tomatoes as they release less moisture into the salad.
• Butter lettuce or romaine leaves: Serve as the perfect edible vessels. Look for heads with large, intact leaves for easier wrapping.

How To Make BLT Egg Salad Lettuce Wraps

Prepare the eggs:

Hard boil your eggs by placing them in cold water, bringing to a boil, then covering and removing from heat for 10 minutes. Immediately transfer to an ice bath to prevent overcooking and that unappetizing gray ring around the yolks. Once cooled, peel and chop into uniform pieces about the size of a pencil eraser for the perfect texture in each bite.

Mix the base:

In a medium mixing bowl, combine your chopped eggs with mayonnaise, ensuring every piece gets coated evenly. Add the Dijon mustard and garlic powder, gently folding rather than stirring vigorously to maintain some texture in the eggs. Season with salt and pepper, tasting as you go to achieve the perfect balance.

Incorporate the BLT elements:

Cook your bacon until crisp, then allow it to cool on paper towels before crumbling into small pieces. Quarter the cherry tomatoes, then gently fold both ingredients into your egg mixture. The key is incorporating them just enough to distribute evenly without mashing the tomatoes, which would make your egg salad watery.

Assemble your wraps:

Wash and thoroughly dry your lettuce leaves. This step is crucial for preventing soggy wraps. Spoon approximately 2 3 tablespoons of the egg salad mixture onto the center of each leaf, being careful not to overfill which makes them difficult to eat. For presentation and stability, you can use two overlapping leaves per wrap.

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The absolute game changer in this recipe is using slightly warm bacon when you mix the salad. I discovered this by accident when I was in a hurry, but the residual warmth slightly melts the mayonnaise, creating this incredible creamy texture that coats everything perfectly. It reminds me of Sunday brunches at my grandmother's house, where she would always save bacon drippings for extra flavor in everything.

Make Ahead Tips

The egg salad component can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator. Keep the lettuce leaves separate and wash them just before serving to maintain maximum crispness. For meal prep lunches, pack the egg salad and lettuce separately, assembling at lunchtime to prevent soggy wraps.

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Ingredient Swaps

For a lighter version, substitute half or all of the mayonnaise with Greek yogurt. The tanginess pairs wonderfully with the eggs, though the texture will be slightly less rich. For those avoiding eggs entirely, crumbled tofu seasoned with black salt makes a surprisingly convincing alternative. Plant-based bacon and vegan mayo can transform this into a completely vegan-friendly option without sacrificing the essence of the dish.

Serving Suggestions

These wraps make a perfect light lunch on their own, but can be elevated into a complete meal with simple sides. A cup of chilled gazpacho or clear broth complements the wraps beautifully in warmer months. For heartier appetites, serve alongside sweet potato fries or a simple grain salad. For a brunch spread, arrange the components separately and let guests build their own wraps buffet style.

The History Behind BLT Egg Salad

The classic BLT sandwich emerged in American diners around the 1920s, while egg salad has been a staple of American cuisine since the early 1900s when mayonnaise became commercially available. This recipe merges these two beloved classics into a modern, carb-conscious version without sacrificing the nostalgic flavors. The lettuce wrap approach draws inspiration from Asian cuisine, where lettuce wraps have been used for centuries to create handheld meals with crisp textures.

Frequently Asked Questions

→ Can I substitute mayonnaise in the egg salad?

Yes, you can substitute mayonnaise with Greek yogurt for a lighter option or even use avocado for a dairy-free alternative.

→ What type of lettuce works best?

Butter lettuce or romaine leaves work best due to their sturdiness and crisp texture, but iceberg lettuce is also a great option.

→ Can these wraps be made in advance?

It's best to prepare the egg salad in advance and assemble the wraps just before serving to maintain the crunchiness of the lettuce.

→ How can I make this dish spicy?

Add a dash of hot sauce to the egg salad or sprinkle cayenne pepper for a little heat.

→ What proteins can I add for variation?

You can add shredded chicken, turkey, or even smoked salmon for additional protein variety.