Egg Salad and Bacon Lettuce Wrap

Pro tips

• Cook bacon until crispy to prevent sogginess—pat with paper towels to remove excess grease before crumbling.
• Use cold egg salad straight from the fridge for the best texture contrast with the crisp lettuce.
• Pat lettuce leaves completely dry with paper towels after rinsing to maximize crispness and prevent slipping fillings.
• Assemble wraps immediately before eating; don't pre-wrap, as moisture from the egg salad will wilt the lettuce within 15 minutes.

Substitutions

• Egg salad → Chicken salad or tuna salad (as mentioned in the recipe description)
• Avocado → Sliced tomato or cucumber (lighter option with similar texture)
• Iceberg lettuce → Butter lettuce or collard greens (sturdier leaves for wrapping)
• Hot sauce → Sriracha, mustard, or ranch dressing (adjust to taste preference)

Storage & make-ahead

Egg salad keeps refrigerated up to 2 days; store separately from lettuce and assemble wraps fresh before eating.

Can I make the egg salad ahead of time?

Yes—prepare egg salad up to 2 days in advance and store in an airtight container in the fridge. Assemble wraps fresh just before eating to keep the lettuce crisp.

What's the best way to keep lettuce leaves from getting soggy?

Pat the lettuce dry with paper towels after rinsing and assemble the wrap right before eating. Avoid pre-assembling; the egg salad and avocado release moisture over time.

Can I use other lettuces besides iceberg?

Yes—butter lettuce, romaine, or collard greens work well, though iceberg's mild flavor and sturdy leaves are ideal for wrapping and holding fillings.

Is this recipe keto-friendly?

Yes—eggs, bacon, avocado, and lettuce are all keto staples. The recipe contains minimal carbs and fits most low-carb diets.

How do I prevent the avocado from browning?

Slice avocado just before assembling. If preparing ahead, leave the pit in and cover with plastic wrap, or toss slices lightly in lemon juice.