Egg Salad
Egg salad the way folks actually make it — BLT Egg Salad Lettuce Wraps, Southern Egg Salad, Fresh Dill Egg Salad Sandwich, deviled egg salad — for easy lunches.
★ lunch
lunchBLT Egg Salad Lettuce Wraps
Craving something fresh but filling? These BLT Egg Salad Lettuce Wraps are packed with protein, creamy goodness, crispy bacon, and juicy tomatoes—all wrapped in crisp lettuce leaves. It’s low-carb, quick, and totally delicious!
Susan PetersonIngredients
- 6, peeled and chopped hard-boiled eggs
- ¼ cup (or Greek yogurt for a lighter option) mayonnaise
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- to taste salt
- to taste pepper
- 4 slices, cooked and crumbled bacon
- ½ cup, chopped cherry tomatoes
- for wrapping Butter lettuce or romaine leaves
Instructions
- 1In a bowl, mix chopped eggs, mayo, Dijon mustard, garlic powder, salt, and pepper until creamy.
- 2Fold in bacon crumbles and chopped tomatoes.
- 3Spoon egg salad into washed and dried lettuce leaves.
- 4Optional—sprinkle with extra bacon bits or a dash of hot sauce. Eat right away for crunch perfection!
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Open in Pepper →A Dozen Eggs And Lunch Is Handled
Egg salad is what you make when the fridge is looking thin and everybody still needs feeding. A dozen eggs, a spoon of mayo, a little mustard, and you've got sandwiches, wraps, or something to scoop up with crackers.
Cooks on Pepper come back to these when lunch has to happen fast, when there are leftover boiled eggs after a holiday, or when it's too hot to turn on the oven and a cold sandwich sounds just right.
Every recipe here starts with hard-boiled eggs and goes its own way — BLT Egg Salad Lettuce Wraps with bacon, Southern Egg Salad with sweet pickle relish, Fresh Dill Egg Salad Sandwich, Deviled egg salad, and a plain Easy Egg Salad with mayo and mustard.
Quick Tips
- 1
Start eggs in boiling water
Lower cold eggs into already-boiling water and cook 11 to 12 minutes for firm yolks. They peel far cleaner than eggs started in cold water.
- 2
Shock them in ice water
Move boiled eggs straight into ice water for 5 minutes. It stops the cooking, keeps the yolks yellow instead of gray, and loosens the shells.
- 3
Chop yolks and whites separately
Mash the yolks with the mayo and mustard first, then fold in whites chopped into 1/2-inch pieces so the salad stays creamy but not mushy.
- 4
Add a splash of pickle juice
A teaspoon or two of pickle juice or lemon juice cuts the richness of the mayo. Stir it in, then taste before adding any salt.
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