Blt Egg Salad Wraps (Print-Friendly Version)
Creamy egg salad with bacon and tomato wrapped in crisp lettuce leaves.
# What You'll Need:
→ Main Ingredients
01 -
6 hard-boiled eggs, chopped
02 -
60 ml mayonnaise
03 -
5 ml Dijon mustard
04 -
1.25 ml garlic powder
05 -
Salt and pepper to taste
06 -
4 slices center-cut bacon, cooked and crumbled
07 -
120 ml cherry tomatoes, quartered
08 -
8 butter lettuce or romaine leaves
# How to Make It:
01 -
Place eggs in cold water, bring to a boil, cover and remove from heat. Let sit for 10 minutes. Transfer to ice bath, peel, and chop.
02 -
Combine chopped eggs with mayonnaise, Dijon mustard, and garlic powder. Fold gently to mix. Season with salt and pepper.
03 -
Crumble cooked bacon and quarter cherry tomatoes. Fold into the egg mixture carefully without overmixing.
04 -
Wash and dry lettuce leaves thoroughly. Spoon 2 to 3 tablespoons of egg salad into each leaf. Use two leaves if extra support is needed.
# Additional Tips:
01 -
Using slightly warm bacon when mixing helps melt the mayonnaise for a creamier texture.
02 -
The egg salad can be prepared up to 48 hours in advance and stored airtight.
03 -
Dry lettuce leaves thoroughly before assembling to prevent sogginess.