BLT Egg Salad Wraps (Printable Recipe)

Creamy egg salad with bacon and tomato in crisp lettuce for a low-carb satisfying bite

# Ingredients You'll Need:

01 - 6 hard-boiled eggs, chopped

02 - 1/4 cup mayonnaise

03 - 1 teaspoon Dijon mustard

04 - 1/4 teaspoon garlic powder

05 - Salt and pepper to taste

06 - 4 slices center-cut bacon, cooked and crumbled

07 - 1/2 cup cherry tomatoes, quartered

08 - 8 butter lettuce or romaine leaves

01 - Place eggs in cold water, bring to a boil, cover and remove from heat for 10 minutes. Transfer to an ice bath, peel and chop.

02 - Combine chopped eggs with mayonnaise, Dijon mustard, and garlic powder. Gently fold to mix. Season with salt and pepper.

03 - Crumble cooked bacon and quarter cherry tomatoes. Fold into the egg mixture without overmixing.

04 - Wash and dry lettuce leaves. Spoon 2 to 3 tablespoons of egg salad into each leaf. Use two leaves if needed for support.

01 - Using slightly warm bacon when mixing helps melt the mayonnaise for a creamier texture.

02 - The egg salad can be made up to 48 hours ahead and stored in an airtight container.

03 - Dry lettuce leaves thoroughly before assembling to prevent sogginess.