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Beef Egg Salad Lettuce Wraps

A vibrant and nutritious meal combining creamy eggs and crispy bacon wrapped in fresh lettuce, perfect for a healthy lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American, Keto
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Beef Egg Salad Filling
  • 4 large eggs Boiled and chopped
  • 8 slices thick-cut bacon Oven-baked until crispy
  • 1/4 cup mayonnaise Can substitute with Greek yogurt
  • 1 tablespoon pickle juice Adds zesty flavor
  • 1/2 teaspoon black pepper To taste
  • 1/2 teaspoon salt To taste
For the Wraps
  • 12 leaves Iceberg lettuce Or use Butter lettuce or Romaine hearts
  • 1 lemon zest For a flavor boost
  • 1/4 cup fresh herbs Chopped, such as parsley or dill

Method
 

Preparation
  1. Boil the eggs for 7 minutes, then place them in an ice bath to stop cooking.
  2. Remove the eggs from the ice bath, peel, and chop them.
  3. Bake the bacon on a wire rack over a baking sheet until crispy.
  4. In a bowl, combine the chopped eggs, crispy bacon, mayonnaise, pickle juice, black pepper, and salt. Mix until cohesive.
Assembly
  1. Take a lettuce leaf and place a generous scoop of the beef egg salad filling in the center.
  2. Sprinkle with lemon zest and fresh herbs before wrapping.

Notes

Store egg salad and lettuce separately until ready to serve to maintain freshness. Revive pre-cooked bacon in a hot pan for optimal crispiness.