Description
BLT egg salad lettuce wraps are a fresh, low-carb twist on the classic sandwich—featuring creamy hard-boiled eggs, juicy tomatoes, and crisp lettuce leaves in a light, protein-packed wrap. Perfect for keto-friendly lunches or quick weeknight meals, these wraps are satisfying, flavorful, and ready in minutes.
Ingredients
- 6 hard-boiled eggs, chopped
- ¼ cup mayonnaise or Greek yogurt
- 1 tsp Dijon mustard (optional)
- ½ cup cherry tomatoes or 1 Roma tomato, diced
- 4–6 large romaine or butter lettuce leaves
- Salt and black pepper, to taste
- Optional Add-ins:
- 2 green onions, chopped
- 1 avocado, sliced
- Shredded cheddar or Monterey Jack cheese
- Diced red onion or celery
- Smoked paprika or everything bagel seasoning
Instructions
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Peel and chop the hard-boiled eggs into small pieces.
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In a bowl, mix eggs with mayo or Greek yogurt, mustard (if using), salt, and pepper until creamy.
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Fold in diced tomatoes and green onions.
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Lay out lettuce leaves and fill each with a spoonful of egg salad.
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Top with avocado, cheese, or other optional toppings.
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Serve immediately as a handheld wrap or eat with a fork and knife.
Notes
- For best texture, assemble wraps just before eating.
- Drain tomatoes to keep egg salad from getting watery.
- Use Greek yogurt for a lighter, tangy flavor and added protein.
