Mediterranean BLT Egg Salad Lettuce Wraps
These lettuce wraps are like the perfect mash-up of a BLT sandwich and creamy egg salad — without the bread! They’re crunchy, savory, refreshing, and ideal for a light lunch, meal prep, or even a picnic.
Time:
Prep Time: 15 minutes
Cook Time : 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Egg Salad:
6 large eggs, hard-boiled and chopped
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
Salt and black pepper to taste
Optional: chopped chives or parsley
For the BLT Wrap:
8 crisp butter lettuce leaves (or romaine/iceberg)
1 cup cherry tomatoes, halved or quartered
6 slices cooked bacon, chopped or broken into pieces
Optional: 1 avocado, sliced or diced
Instructions:
Boil the Eggs:
Place eggs in a saucepan, cover with cold water, bring to a boil. Once boiling, cover and turn off heat. Let sit 10–12 minutes. Transfer to an ice bath, peel, and chop.
Cook the Bacon:
While the eggs cook, fry or bake the bacon until crispy. Drain and chop.
Make Egg Salad:
In a bowl, mix chopped eggs, mayo (or yogurt), mustard, lemon juice, salt, pepper, and optional herbs. Stir until creamy and well combined.
Assemble Wraps:
Lay out lettuce leaves. Add a scoop of egg salad, top with cherry tomatoes, bacon pieces, and optional avocado.
Serve:
Fold or roll into wraps and enjoy immediately. Or secure with toothpicks if prepping for later.
Tips:
Use pre-cooked bacon or turkey bacon to save time.
For extra crunch, toss in chopped celery or red onion.
Make it spicy with a dash of hot sauce or sriracha in the egg salad.
Frequently Asked Questions
Q: Can I meal prep this?
Yes — store the egg salad and toppings separately. Assemble wraps just before eating for maximum crunch.
Q: What kind of lettuce is best?
Butter lettuce is soft and foldable, but romaine and iceberg give great crunch and structure.
Q: How long does the egg salad keep?
Store in the fridge for up to 3 days in an airtight container.
Nutritional Information
Calories: 290
Protein: 16g
Carbs: 4g
Fat: 23g
Fiber: 2g
Sugar: 2g