When you’re craving something fresh, satisfying, and just a little bit playful, these BLT Egg Salad Lettuce Wraps hit every note. You get the creamy richness of classic egg salad, smoky crisp bacon, the juicy pop of grape tomatoes, and the cool crunch of lettuce — all bundled up for a finger-friendly meal perfect for lunchboxes or summer dinners.
Why You’ll Love This Recipe
- All the BLT flavor you love — without the bread: Get the best parts of a classic BLT, plus creamy egg salad, in a fresh, gluten-free package.
- Quick and customizable: These wraps are ready in just 25 minutes, and you can mix and match add-ins based on what you have in the fridge.
- Perfect for meal prep or picnics: The egg salad keeps well, and lettuce leaves make it easy to portion out and grab on the go.
- Protein-packed and satisfying: Between the eggs and bacon, these BLT Egg Salad Lettuce Wraps will actually keep you full until dinner.
Ingredients You’ll Need
The best part about these BLT Egg Salad Lettuce Wraps is how every ingredient truly matters—each one adds something special, from vibrant colors to bold flavors and irresistible crunch. Let’s break down how each star player works its magic.
- Hard-boiled eggs (6, peeled and chopped): The creamy, protein-rich foundation for the whole salad. Use fresh eggs for easy peeling, and don’t skimp on that ice water bath for perfect results!
- Bacon (3 strips, cooked crisp & chopped): Bacon brings that smoky, crunchy BLT backbone. Thick-cut or regular is fine—just make sure it’s extra crispy.
- Grape tomatoes (1/3 cup, sliced): These add bursts of juicy sweetness, balancing the richness of the eggs and bacon.
- Celery (1/4 cup, finely diced): For crunch! Just a little bit wakes up the texture and offers a fresh undertone.
- Red onion (3 Tbsp. finely diced): Adds sharpness and color—substitute green onion if you want something milder.
- Chives (3 Tbsp. chopped): Fresh, oniony brightness in every bite. Green onions work here too, but chives elevate the flavor.
- Mayonnaise (1/4–1/3 cup): The glue that holds your salad together. Use your favorite mayo, and adjust to your preferred level of creaminess.
- Salt & pepper: Don’t forget the basics—season generously to bring all the flavors together.
- Butter lettuce or leaf lettuce: The crisp, cool “wrap” for your salad. Butter lettuce is my favorite for its tender leaves, but romaine works too!
Variations
One of the joys of BLT Egg Salad Lettuce Wraps is just how easy they are to make your own. Whether you want to change it up based on what’s in your fridge, add more veggies, or tweak the flavors, this recipe loves a little customization.
- Avocado Upgrade: Gently fold diced avocado into the salad right before serving for extra creaminess and healthy fats.
- Keto-Friendly Swap: Use full-fat mayonnaise and skip the tomatoes (if you’re limiting sugar), or even add shredded cheddar for extra richness.
- Herb Explosion: Swap chives for fresh dill, parsley, or basil to totally change the flavor profile.
- Spicy Kick: Stir in a teaspoon of Dijon mustard, hot sauce, or a pinch of smoked paprika for added heat and depth.
How to Make BLT Egg Salad Lettuce Wraps
Step 1: Hard-Boil and Cool Your Eggs
Bring your eggs to a rolling boil with a dash of salt, simmer for exactly 10 minutes, then plunge them into an ice bath to stop the cooking and make peeling super easy. Chill for at least 10 minutes—this is the secret to perfect, creamy yolks!
Step 2: Crisp the Bacon
While the eggs cool, cook your bacon until perfectly crisp—either in a skillet or in the oven for extra evenness. Let cool, then chop into bite-sized pieces. Try not to snack on too many bits before they make it into the bowl!
Step 3: Chop & Prep Fresh Ingredients
Slice your grape tomatoes, finely dice the celery and red onion, and chop up your chives. Set aside your washed and dried lettuce leaves so they’re ready for assembly.
Step 4: Mix the Egg Salad
In a large bowl, gently combine the chopped eggs, crisp bacon pieces, tomatoes, celery, onion, chives, and mayonnaise (start with 1/4 cup and add more if you like it extra creamy). Fold everything together—don’t overmix, or your eggs may turn mushy! Season well with salt and pepper.
Step 5: Assemble BLT Egg Salad Lettuce Wraps
Spoon generous heaps of the egg salad onto each lettuce leaf and fold gently to form wraps. Garnish with extra chives and a few more bacon bits, if you’re feeling indulgent. Serve immediately and enjoy those perfect BLT Egg Salad Lettuce Wraps crunches!
Pro Tips for Making BLT Egg Salad Lettuce Wraps
- The Ice Bath Secret: Plunging the eggs in icy water right after boiling is the trick for flawless, easy-to-peel eggs and golden yolks that never go grey.
- Ultra-Crispy Bacon: Baking bacon on a rack in the oven means hands-free, even cooking—plus, no stove splatters!
- Lettuce Leaf Upgrade: For wraps that hold their shape and don’t wilt, use the inner leaves of butter lettuce and dry them well before filling.
- Make It Ahead: The egg salad can be made a day in advance, but always assemble wraps just before serving to keep the lettuce crisp and fresh.
How to Serve BLT Egg Salad Lettuce Wraps
Garnishes
Don’t skip the final flourish—extra chopped chives, a sprinkle of smoked paprika, or a few more bacon crumbles right on top instantly elevate every wrap. For a hint of heat, try a dash of freshly cracked black pepper or a drizzle of your favorite hot sauce.
Side Dishes
These wraps make a light meal, but if you want to round things out, pair your BLT Egg Salad Lettuce Wraps with a bowl of chilled soup, crisp veggie sticks, or an ultra-simple fruit salad for a burst of sweetness. They’re also delicious next to roasted sweet potatoes or air fryer fries for a heartier plate.
Creative Ways to Present
Arrange the lettuce wraps on a big platter for a colorful, help-yourself lunch spread, or cut each wrap in half for easy finger food at a picnic. For parties, spoon the egg salad into small butter lettuce “cups” so everyone gets a perfect, bite-sized taste of BLT magic!
Make Ahead and Storage
Storing Leftovers
If you have leftover egg salad, keep it in an airtight container in the fridge for up to 2 days. Store the lettuce leaves separately to keep them crisp and fresh until you’re ready to assemble more wraps.
Freezing
Unfortunately, BLT Egg Salad Lettuce Wraps don’t freeze well — the creamy egg salad and fresh veggies lose their texture when thawed. It’s best to make only what you’ll enjoy fresh, and save the rest for lunchtime the next day!
Reheating
No need to reheat — these wraps are meant to be served chilled or at room temperature for maximum crunch and brightness. If you want a little warmth, you can quickly microwave the egg salad (without the lettuce) for a few seconds, but it’s definitely best cold.
FAQs
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Can I make BLT Egg Salad Lettuce Wraps ahead of time for meal prep?
Absolutely! Prepare the egg salad mixture a day in advance and store it tightly covered in the refrigerator. For best texture, assemble the lettuce wraps just before serving or packing your lunch so the leaves stay nice and crisp.
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What kind of lettuce is best for these wraps?
Butter lettuce is ideal because its broad, tender leaves naturally cradle the filling and hold together well, but you can also use romaine or large leaf lettuce. Avoid iceberg if possible—it tends to crack and isn’t as pliable.
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Is there a way to make this egg salad dairy-free or Paleo?
Yes! Just use a dairy-free mayo (like Primal Kitchen or homemade with avocado oil) and double-check your bacon for any sneaky additives if you’re following a Paleo diet. All the other BLT Egg Salad Lettuce Wraps ingredients are naturally dairy-free and Paleo-friendly!
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How do I keep the egg salad from getting watery?
Make sure your tomatoes and celery are blotted dry before adding to the mix, and gently fold the salad so you don’t overwork the eggs. Also, try not to add too much mayo at first—you can always loosen the egg salad if needed, but it’s hard to dial back extra moisture.
Final Thoughts
Whether you need a deliciously portable lunch, a lighter take on a classic, or a crowd-pleasing party dish, BLT Egg Salad Lettuce Wraps never disappoint. Give them a try—you might just discover your new favorite way to channel that BLT magic, no bread required!
Print
BLT Egg Salad Lettuce Wraps Recipe
- Prep Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch, Appetizer
- Method: Mixing, Assembling
- Cuisine: American
- Diet: Low Calorie
Description
These BLT Egg Salad Lettuce Wraps are a delightful twist on the classic egg salad, packed with flavors from crispy bacon, juicy grape tomatoes, and fresh chives, all wrapped in tender butter lettuce leaves. A perfect low-carb and keto-friendly lunch option.
Ingredients
For the Egg Salad:
- 6 hard-boiled eggs, peeled and chopped
- 3 strips bacon, cooked to crisp & chopped (such as Applegate)
- 1/3 cup sliced grape tomatoes
- 1/4 cup finely diced celery
- 3 Tbsp. finely diced red onion
- 3 Tbsp. fresh chives, chopped (may substitute green onion)
- 1/4–1/3 cup mayo (such as homemade or Primal Kitchen)
- Salt & pepper to taste
For Serving:
- Butter lettuce or leaf lettuce
Instructions
- In a bowl, combine all ingredients. Stir gently to combine.
- Season with salt & pepper to taste.
- Serve egg salad tucked in a crisp lettuce leaf or on top of salad greens. Garnish with fresh chives and crisp bacon bits.
Notes
- For the perfect hard-boiled egg, fill a pot with water and dash of salt. Bring the water to boil. Once boiling, turn the heat down but keep the water at a rolling boil. Add the eggs carefully with a slotted spoon. Set a timer for 10 minutes. Once time is up, pour out the hot water. Fill the pot with ice water and let set for 10 minutes. Drain the water. Peel just before eating or adding to a recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 330mg
