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
- 8 romaine lettuce leaves
8 hard boiled eggs, chopped
½ cup keto mayonnaise
1 teaspoon yellow mustard
1 teaspoon salt
½ teaspoon paprika
½ teaspoon pepper
8 ounces bacon, fried and crumbled
1 medium tomato, diced
Instructions
-
Rinse and pat dry the romaine lettuce leaves. Set them aside on plates or a serving platter.
-
In a medium mixing bowl, add the chopped hard-boiled eggs.
-
In a separate small bowl, whisk together the mayonnaise, mustard, salt, paprika, and pepper.
-
Pour the dressing over the eggs and stir to combine.
-
Spoon the egg salad evenly into the lettuce leaves.
-
Top with crumbled bacon and diced tomato. Serve immediately.
Notes
-
You can adjust the seasoning to taste.
-
For extra flavor, try adding a little bit of chopped green onion or fresh herbs.
-
These wraps are best served immediately for a fresh and crunchy bite.
Nutrition
- Serving Size: 1 wrap
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 185mg