BLT Egg Salad Lettuce Wraps

Looking for a light and delicious summer dish that’s perfect for lunch or a quick dinner? These BLT Egg Salad Lettuce Wraps are sure to hit the spot! Packed with protein and flavor, this recipe is a must-try.

Ingredients:

• 6 hard-boiled eggs, chopped
• 6 slices of bacon, cooked and crumbled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup cherry tomatoes, diced
• 2 tablespoons green onions, chopped
• Salt and pepper to taste
• Butter lettuce leaves, for wrapping

Instructions:

1. In a large bowl, combine the chopped eggs, crumbled bacon, mayonnaise, Dijon mustard, cherry tomatoes, and green onions. Mix well.
2. Season with salt and pepper to taste.
3. Spoon the egg salad mixture onto butter lettuce leaves.
4. Roll up the lettuce leaves to create lettuce wraps.
5. Enjoy immediately or refrigerate for later!

Nutrition Information:

• Calories: 220
• Protein: 12g
• Fat: 17g
• Carbohydrates: 3g
• Fiber: 1g

Popular Questions:

• How long can the BLT Egg Salad Lettuce Wraps be stored in the refrigerator? – The wraps can be stored in the refrigerator for up to 2 days.
• Can I use turkey bacon instead of regular bacon? – Yes, you can substitute turkey bacon for a lower-fat option.
• Can I use Greek yogurt instead of mayonnaise? – Yes, Greek yogurt can be used as a healthier alternative to mayonnaise.
• Are there any vegan substitutes for eggs and bacon? – You can use tofu or tempeh as vegan alternatives to eggs and plant-based bacon for a vegan version.
• Can I add avocado to the egg salad mixture? – Yes, diced avocado can be a delicious addition to the mixture.
• Can I use iceberg lettuce instead of butter lettuce? – Yes, iceberg lettuce can be used, but butter lettuce is preferred for its tenderness.
• Can I add other vegetables to the egg salad mixture? – Feel free to add in diced cucumbers, bell peppers, or shredded carrots for added crunch.
• Can I make the egg salad mixture ahead of time? – Yes, you can prepare the mixture in advance and assemble the wraps right before serving.
• Can I use a different type of mustard? – Any type of mustard can be used based on your preference, such as yellow mustard or whole grain mustard.
• Can I add hot sauce for a spicy kick? – Yes, hot sauce can be added to the egg salad mixture for extra heat.

Helpful Tips:

• For added flavor, sprinkle some paprika or garlic powder into the egg salad mixture.
• Chill the lettuce leaves before assembling the wraps for a refreshing crunch.
• Add a squeeze of lemon juice for a tangy twist to the egg salad.
• Try topping the wraps with crispy kale chips for an extra crunchy element.
• Experiment with different types of lettuce like romaine or red leaf lettuce for variety.
• Make a larger batch of the egg salad mixture and use it as a topping for toast or crackers.
• Pair the lettuce wraps with a side of fresh fruit salad for a balanced meal.
• Substitute the bacon with grilled chicken or shrimp for a different protein option.
• Drizzle some balsamic glaze over the wraps for a gourmet touch.
• Add some chopped fresh herbs like parsley or dill for an additional burst of flavor.

Expert Secrets:

• Ensure the eggs are finely chopped to create a creamy and cohesive egg salad mixture.
• Cook the bacon until crispy to add a smoky flavor and crunchy texture to the wraps.
• Use high-quality mayonnaise for a richer and creamier egg salad filling.
• Do not overmix the ingredients to maintain the texture of the egg salad.
• Let the flavors meld together by refrigerating the egg salad mixture for at least 30 minutes before assembling the wraps.
• Layer a slice of ripe avocado onto the lettuce leaves before spooning on the egg salad for added creaminess.
• Garnish the wraps with a sprinkle of crispy diced pancetta for an elevated touch.
• Add a dash of Worcestershire sauce to the egg salad mixture for a hint of umami depth.
• For a low-carb option, skip the lettuce wraps and serve the egg salad in hollowed-out cucumber boats.
• For a gluten-free version, make the egg salad into a sandwich with gluten-free bread or serve it on a bed of mixed greens.