BLT Egg Salad Lettuce Wraps (Air Fryer Recipe)

Table of Contents

Introduction:

This recipe takes the savory satisfaction of a BLT and combines it with creamy egg salad, all nestled in crunchy lettuce leaves instead of bread—ideal for a keto-friendly or low-carb lifestyle. By using the air fryer, you get perfectly crispy bacon and easy, no-boil “hard-boiled” eggs with minimal cleanup. It’s simple, fast, and packed with protein!

Ingredients:

For the Egg Salad:

6 large eggs

¼ cup mayonnaise

1 tsp Dijon mustard

½ tsp garlic powder

Salt & black pepper to taste

Optional: 1 tbsp chopped chives or green onion

For the BLT Elements:

6 strips of bacon

1 medium tomato, diced

Butter or Romaine lettuce leaves (8–10 large leaves)

Optional Toppings:

Avocado slices

A sprinkle of paprika or smoked paprika

Crushed red pepper for heat

Instructions:

Air Fry the Eggs:

Place eggs in the air fryer basket (no water needed).

Set temperature to 270°F (130°C) and cook for 15–17 minutes.

Once done, transfer eggs to a bowl of ice water to cool for 5 minutes.

Peel and chop the eggs once cooled.

Cook the Bacon:

Lay bacon strips flat in the air fryer basket (work in batches if needed).

Air fry at 400°F (200°C) for 7–9 minutes, depending on thickness and crispiness desired.

Drain on paper towels and chop into bite-size pieces.

Make the Egg Salad:

In a bowl, combine chopped eggs, mayo, Dijon mustard, garlic powder, salt, and pepper.

Stir until creamy. Add chopped chives if using.

Tips:

Meal Prep: Store egg salad and bacon separately for up to 3 days in the fridge. Assemble fresh to avoid soggy lettuce.

Lettuce choice: Butter lettuce is soft and pliable; romaine is crisper and adds more crunch.

Add-ins: Crumbled feta, diced pickles, or a dash of hot sauce elevate the flavor!

Nutrition (Approx. per wrap):

Calories: 180

Protein: 10g

Fat: 14g

Carbs: 3g (mostly from tomato)