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This creamy egg salad with crisp bacon and fresh tomato wrapped in tender lettuce leaves makes for a satisfying low-carb meal or snack. The balance of smoky bacon and rich egg salad wrapped in refreshing greens keeps it light yet filling.
I first made these wraps on a busy weeknight and was amazed how quickly they came together. They have since become a favorite when I want something fresh and satisfying without fuss.
Ingredients
- 6 hard-boiled eggs: chopped for creamy texture and protein
- Mayonnaise: adds richness and smoothness choose good quality for best flavor
- Dijon mustard: gives a mild tang that brightens the mix
- Garlic powder: adds subtle savory depth
- Salt and pepper: to balance and enhance all flavors
- Center-cut bacon: cooked and crumbled brings smoky crunch
- Cherry tomatoes: quartered add juicy sweetness and color
- Butter lettuce or romaine leaves: provide crisp, sturdy wraps that hold everything nicely
Step-by-Step Instructions
- Soothe The Eggs:
- Place the eggs in cold water and bring to a boil. Once boiling, cover the pot and remove from heat letting them sit for 10 minutes. Then transfer the eggs to an ice bath to cool completely. Peel carefully and chop into bite-sized pieces. This method ensures creamy yolks without overcooking.
- Prepare The Salad Mix:
- In a mixing bowl, combine chopped eggs with mayonnaise, Dijon mustard, and garlic powder. Gently fold the ingredients together to coat the eggs evenly without breaking them up too much. Season with salt and pepper to taste.
- Add Bacon And Tomatoes:
- Crumble the cooked bacon slices finely and quarter the cherry tomatoes. Fold these into the egg mixture carefully to keep a good balance of textures and flavors without overmixing.
- Assemble The Wraps:
- Rinse and dry lettuce leaves thoroughly to avoid sogginess. Spoon about two to three tablespoons of the egg salad into each leaf. Use one or two leaves to wrap securely, depending on size and firmness. These make for perfect handheld bites.
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The smoky bacon combined with creamy egg salad creates a satisfying flavor contrast I always look forward to. This dish reminds me of casual weekend lunches shared with family on warm afternoons.
Storage Tips
Store leftover egg salad in an airtight container in the refrigerator for up to 48 hours. Keep lettuce leaves separate and assemble just before serving to maintain crispness.
Ingredient Substitutions
Swap mayonnaise for Greek yogurt to lighten the salad while keeping creaminess. Use turkey bacon or vegetarian bacon alternatives if preferred. Romaine lettuce works well if butter lettuce is unavailable, providing good structure.
Serving Suggestions
Serve these wraps with a side of fresh cucumber slices or a simple green salad for a complete meal. Pair with a light white wine or sparkling water with lemon for refreshing contrast.
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Cultural Context
Egg salad is a classic comfort dish in many American households and this version adds a fresh twist with lettuce wraps inspired by low-carb and paleo eating trends. The bacon and tomato bring in the familiar BLT flavor profile for a nostalgic touch.
Common Recipe Questions
- → How do I boil eggs perfectly for this dish?
Place eggs in cold water, bring to a boil, cover and remove from heat for 10 minutes. Then transfer to an ice bath before peeling and chopping for best texture.
- → Can I prepare the egg salad in advance?
Yes, the egg salad can be made up to 48 hours ahead and stored in an airtight container to maintain freshness.
- → What type of lettuce works best for these wraps?
Butter lettuce or romaine leaves work well due to their sturdy yet tender texture, providing good support without overpowering the filling.
- → How can I ensure the wraps don’t become soggy?
Make sure to dry the lettuce leaves thoroughly before assembling to prevent moisture buildup and sogginess.
- → Does warm bacon improve the texture of the salad?
Using slightly warm bacon when mixing helps melt the mayonnaise slightly, resulting in a creamier, smoother salad.