Blt Egg Salad Wraps

I promise I didn’t plan to start a debate at lunch, but calling this a BLT egg salad wrap makes my kitchen feel like a little food fusion summit. I like the playful chaos: crunchy bacon, creamy chopped **eggs**, little bursts of tomato, and the crisp green snap of lettuce all rolled into a soft **tortilla**. It practically hums with texture before I even take a bite. This recipe lives in my weeknight rotation because it comes together fast, smells like comfort and summer at the same time, and holds up for picnics without getting soggy. If you crave something bright, salty, and slightly nostalgic with zero fuss, you’ll get it in one wrap — and maybe three crumbs down your shirt.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

Why make this? Because it nails texture and flavor in a single handheld. You get creamy, tangy egg salad with the smoky crunch of bacon and the bright pop of tomato and green onion. It tastes like a BLT and an egg salad had a delicious baby. It’s fast enough for a busy weeknight and pretty enough for a casual brunch. Plus, it’s so forgiving — even if you chop the tomatoes too big, you still win.

Ingredients

For the Main Dish:

• 8 large eggs, room temperature
• 6 slices bacon (regular or thick-cut)
• 4 large flour tortillas (8–10 inch)
• 1 cup mayonnaise (or 3/4 cup Greek yogurt + 1/4 cup mayo)
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 2 stalks celery, finely diced (about 1/2 cup)
• 3 green onions, thinly sliced (white and green parts)
• 1 medium tomato, seeds removed and diced
• 2 cups shredded romaine or baby lettuce
• Salt and black pepper, to taste
• Optional: pinch of smoked paprika or a few dashes of hot sauce

For the Sauce / Garnish (if applicable):

• Extra lettuce leaves or avocado slices for richness

How I Make It

Step 1:

I start by boiling the eggs. Place them in a single layer in a pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for 10 minutes. While they sit, I rinse them under cold water and peel; the shells pop off more easily when chilled a bit. Tip: add a splash of vinegar to the water if you worry about sticking.

Step 2:

Fry the bacon in a cold skillet over medium heat so the fat renders slowly and the slices crisp evenly — I like them a touch chewy, not brittle. Cook for about 7–9 minutes, flipping occasionally, until the bacon crisps and sizzles happily. Transfer to a paper towel and blot. Crispy bacon smells like success; don’t rush it.

Step 3:

Chop the peeled eggs into bite-size pieces and place them in a bowl. Add the mayonnaise, Dijon mustard, lemon juice, diced celery, and sliced green onions. Fold gently — you want fluffy texture, not a paste. Stir in crumbled bacon (reserve a few big pieces for garnish), chopped tomato, and shredded lettuce. Taste and season with salt, pepper, and smoked paprika or hot sauce if you like a little kick.

Step 4:

Warm the tortillas in a dry skillet over medium heat for 10–20 seconds per side until pliable and slightly toasty at the edges. Spoon about 1 cup of the egg-and-bacon mixture down the center of each tortilla, leaving room to fold. Add avocado slices if you use them. You want a mix of creamy and crunchy in every bite, so don’t skimp on the lettuce and bacon.

Step 5:

Fold the sides over and roll snugly into wraps. Slice on the diagonal — the cross-section shows a pretty, colorful stack of whites, yolks, red tomato, and green lettuce. Serve immediately so the tortillas stay tender and the lettuce stays crisp. If you make them ahead, wrap tightly in foil and refrigerate up to a few hours.

Pro Tips

• Use room-temperature eggs for easier peeling and even cooking.
• Cook bacon low and slow for the best texture — medium heat for 7–9 minutes usually does it.
• If the egg salad tastes flat, add a tiny splash more lemon juice or a pinch of salt to brighten it instantly.
• For travel-friendly wraps, toast the tortillas and let them cool slightly before filling to reduce sogginess.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap mayonnaise for plain Greek yogurt to cut calories — expect tangier, slightly looser texture.
• Make it vegetarian by replacing bacon with smoked tempeh or coconut bacon; you’ll keep the smoky taste but lose some pork richness.
• Use gluten-free tortillas or large collard leaves for a gluten-free wrap option.
• For dairy-free: use vegan mayo — the texture stays creamy and the flavor remains bright.

Variations & Tips

• Spicy: Add 1 tsp Sriracha or 1 chopped jalapeño to the egg mix for heat.
• Kid-friendly: Leave out Dijon and hot sauce; add shredded cheddar for a cheesy twist.
• Luxury version: Fold in diced smoked salmon instead of bacon for a sophisticated brunch option.
• Low-carb: Serve in butter lettuce cups instead of tortillas.
• Picnic-pack: Keep egg salad in a sealed container and assemble wraps just before eating.
• Creative twist: Add chopped roasted corn and a tablespoon of cilantro for a Southwestern vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the egg salad up to 2 days ahead and store it in an airtight container in the refrigerator. Keep the bacon and tortillas separate and assemble within a few hours of serving to preserve crispness.

Can I double the recipe?

Sure thing. Use a larger mixing bowl and extra pans for bacon or cook bacon in batches. Timing for chopping and mixing stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for crisp, browned bacon and fully set egg yolks (no runny centers) after the 10-minute sit for hard-boiling. The egg salad should hold together but still look chunky and fluffy, not paste-like.

What if I don’t have ingredient X?

No problem — swap celery for finely diced cucumber or bell pepper for crunch. If you lack Dijon, use a little extra lemon juice plus a pinch of sugar to mimic that tangy edge.

How I Like to Serve It

I love these wraps with cold pickles and a crisp pickle-brined slaw on the side for contrast. They make great picnic food in late spring and summer because the lettuce keeps things fresh and the bacon holds its texture. For a cozy lunch, pair a wrap with tomato soup and a steaming mug of iced tea or a citrusy sparkling water. They work for quick dinners, potlucks, or when you need a sandwich that feels a little fancy without the effort.

Notes

• Store leftovers in the fridge for up to 3 days; keep wraps unassembled if you can. Reheat any leftover bacon gently in a skillet to restore crispness.
• Safe internal temps: cook eggs fully (yolks set) and reheat mixed dishes to 165°F if reheating for safety.

Final Thoughts

Closing: Go roll up a stack of crunchy, smoky, creamy goodness — then kick back and enjoy the satisfying crunch. Now go impress someone — or just yourself — with your homemade masterpiece!