Tasty BLT Egg Salad Wraps with Lettuce (Print version)

Creamy egg salad, crisp bacon, tomato, and chives tucked into lettuce leaves for a fresh low-carb lunch.

# Ingredients:

For the egg salad

01 - 6 large eggs

02 - 5 slices bacon

03 - 1/3 cup (80 g) mayonnaise

04 - 1 teaspoon Dijon mustard

05 - 1 teaspoon fresh lemon juice

06 - 1/2 cup (75 g) quartered grape tomatoes

07 - 1/4 cup (30 g) finely diced celery

08 - 2 tablespoons finely diced red onion

09 - 2 tablespoons chopped fresh chives, plus more for serving

10 - 1/4 teaspoon fine salt, plus more to taste

11 - 1/4 teaspoon black pepper

For the wraps

12 - 8 large butter lettuce or romaine leaves, washed and dried

13 - Extra chopped bacon and chives for topping

# Instructions:

01 - Bring a saucepan of water to a gentle boil. Lower in the eggs and simmer for 10-11 minutes, then transfer to ice water for 10 minutes. Peel and chop.

02 - Cook the bacon in a skillet over medium heat until crisp, 8-10 minutes. Drain on paper towels, cool, and chop.

03 - In a medium bowl, stir together the mayonnaise, Dijon, lemon juice, salt, and pepper until smooth.

04 - Add the chopped eggs, tomatoes, celery, red onion, chives, and most of the bacon. Fold gently until coated, keeping the eggs chunky.

05 - Pat the lettuce leaves very dry. Spoon the BLT egg salad into the leaves and top with the remaining bacon and extra chives. Serve cold.

# Good to know:

01 - Best served cold, right after filling the lettuce leaves.

02 - For meal prep, store the egg salad and lettuce separately.

03 - Keeps refrigerated in an airtight container for up to 3 days.

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