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This creamy protein-rich lunch has become my reliable go-to when I want something satisfying without the weight of bread. The combination of perfectly cooked eggs creamy dressing crisp bacon and juicy tomatoes nestled in lettuce delivers flavor and crunch without compromise.
I created this during a sweltering week and it quickly became a summer staple. My family now prefers it over the classic sandwich version.
Ingredients
- Hard boiled eggs: provide richness and protein for a filling base use eggs with creamy set yolks for best texture
- Mayonnaise: adds the creamy binding use real-ingredient mayo for best flavor
- Dijon mustard: balances the richness with mild tang choose smooth Dijon not whole grain
- Garlic powder: deepens flavor without overpowering look for finely ground garlic
- Kosher salt and freshly ground black pepper: enhance and round out all ingredients use sparingly and taste as you go
- Center cut bacon: offers meaty crunch without excessive grease cook until deeply crisp
- Cherry tomatoes: give sweet juicy bites with low moisture pick firm ones for clean slicing
- Butter lettuce or romaine: offers crisp wrap vessels with a soft bite choose large intact leaves that roll easily
Step-by-Step Instructions
- Hard Boil and Cool the Eggs:
- Place eggs in a saucepan with cold water covering by one inch bring to a boil over high heat then cover remove from heat and let sit for 10 minutes transfer immediately to an ice bath to stop cooking peel and chop into small even chunks once fully cooled
- Make the Creamy Base:
- In a mixing bowl combine chopped eggs mayonnaise Dijon and garlic powder fold gently with a spatula to coat evenly season with salt and pepper and taste for balance
- Add Bacon and Tomatoes:
- Cook bacon until very crisp then drain and crumble into the egg mixture quarter cherry tomatoes and gently fold both in avoid overmixing to preserve texture and prevent watery salad
- Prepare and Fill Lettuce Wraps:
- Rinse and dry lettuce leaves thoroughly lay flat and spoon two to three tablespoons of salad into the center of each leaf use double leaves for extra support fold sides in and roll like a taco or leave open for easy bites
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My favorite part is how the warm bacon slightly melts the mayo turning it into a velvety dressing that clings to every bite it reminds me of brunches with my grandmother who saved bacon drippings for just this kind of magic
Storage Tips
Store egg salad in an airtight container in the fridge for up to two days
Ingredient Substitutions
Swap mayo for Greek yogurt to reduce fat and boost tang
Serving Suggestions
Serve these wraps with chilled broth gazpacho or a tangy grain salad
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Cultural Context
BLT sandwiches rose to popularity in early twentieth century diners while egg salad became a staple when commercial mayo was introduced combining the two in a lettuce wrap adds freshness and draws inspiration from Asian hand wrapped meals enjoyed for centuries
Frequently Asked Questions About Recipes
- → Can I substitute mayonnaise in the egg salad?
Yes you can substitute mayonnaise with Greek yogurt for a lighter option or even use avocado for a dairy-free alternative.
- → What type of lettuce works best?
Butter lettuce or romaine leaves work best due to their sturdiness and crisp texture but iceberg lettuce is also a great option.
- → Can these wraps be made in advance?
It's best to prepare the egg salad in advance and assemble the wraps just before serving to maintain the crunchiness of the lettuce.
- → How can I make this dish spicy?
Add a dash of hot sauce to the egg salad or sprinkle cayenne pepper for a little heat.
- → What proteins can I add for variation?
You can add shredded chicken turkey or even smoked salmon for additional protein variety.