Description
These BLT Egg Salad Lettuce Wraps are a low-carb twist on a classic favorite! Creamy egg salad is tucked into crisp romaine leaves and topped with crunchy bacon and juicy tomatoes for a refreshing yet satisfying bite. Perfect for brunch, lunch, or a light dinner, these wraps are also keto-friendly and gluten-free.
Ingredients
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8 romaine lettuce leaves
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8 hard boiled eggs, chopped
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1/2 cup keto mayonnaise
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1 teaspoon yellow mustard
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1 teaspoon salt
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1/2 teaspoon paprika
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1/2 teaspoon pepper
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8 ounces bacon, fried and crumbled
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1 medium tomato, diced
Instructions
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Rinse and pat dry the romaine lettuce leaves. Set them aside on plates or a serving platter.
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In a medium mixing bowl, add the chopped hard-boiled eggs.
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In a separate small bowl, whisk together the mayonnaise, mustard, salt, paprika, and pepper.
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Pour the dressing over the eggs and stir to combine.
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Spoon the egg salad evenly into the lettuce leaves.
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Top with crumbled bacon and diced tomato. Serve immediately.
Notes
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You can prepare the egg salad in advance and store it in the fridge for up to 3 days.
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For extra crunch, add chopped celery or red onion.
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Want it spicier? Add a dash of hot sauce to the mayo mix!
Nutrition
- Serving Size: 1 wrap
- Calories: 380 kcal
- Sugar: 1g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 315mg