I fully admit it: I made this recipe because I once attempted to eat a BLT and an egg salad sandwich at the same time and realized I had accidentally invented my favorite lunch. Picture me, juggling crispy bacon, a tomato that exploded juice on my shirt, and a pile of mashed yolk glowing like little golden suns — that chaos turned delicious fast. These Blt Egg Salad Wraps solve the mess, keep your clothes clean (mostly), and give you all the crunchy, creamy, tangy bites in one neat roll. They come together fast, smell like comfort, and look like something you’d pay for at a café — except you made it in your pajamas.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Why This Recipe is Awesome
This recipe hits texture and flavor like a tiny celebration in your mouth — creamy egg salad, crunchy bacon, crisp lettuce, and juicy tomato, all wrapped in a tender tortilla. It tastes fresh, looks colorful, and acts like a portable comfort food. It’s so easy even your hangry self can assemble it mid-episode binge. Who doesn’t love crispy edges, creamy yolk, and the snap of bacon in one bite?
Ingredients
For the Main Dish:
- 6 large eggs
- 8 slices bacon (regular or thick-cut)
- 4 large flour tortillas (8–10 inch)
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped celery (about 1 stalk)
- 2 tbsp chopped green onion
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced thin
For the Sauce / Garnish (if applicable):
- Extra mayo or hot sauce for spreading
- Pickle chips or a sprinkle of chopped fresh herbs (parsley or chives)
How I Make It
Step 1:
Place the 6 large eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over medium-high heat, then cover the pan, remove from heat, and set a timer for 12 minutes. While the eggs sit, fill a bowl with ice and cold water for an ice bath. The kitchen will smell clean and a little eggy in a comforting way.
Step 2:
While the eggs cook, heat a skillet over medium and add the 8 slices of bacon. Cook, turning occasionally, until the bacon reaches your desired crispness — about 8–10 minutes. The fat will sizzle and the bacon will curl and darken at the edges. Transfer bacon to paper towels; reserve 2 strips for garnish and chop the rest for the egg salad.
Step 3:
Plunge the eggs into the ice bath to stop cooking and make peeling easy. Peel and roughly chop the eggs, then toss them into a bowl with 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp celery, 2 tbsp green onion, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp smoked paprika. Fold in most of the chopped bacon, leaving some grit and crunch for texture. Listen for the soft slap of fork against bowl as you mash — you want chunky, not mushy.
Step 4:
Warm each tortilla in a dry skillet for 15–20 seconds per side so it becomes flexible and slightly toasty. Lay a tortilla flat, spread a thin layer of mayo if you like, then spoon 1/4 of the egg salad down the center. Top with a leaf of lettuce, a couple of thin tomato slices, and the reserved bacon strips. Fold the sides and roll tight. If you want a warm, toasted wrap, press it in the skillet for 1–2 minutes per side until golden and crisp at the seams.
Step 5:
Slice the wrap in half on the diagonal so you reveal the colorful cross-section — yellow yolk, ruby tomato, green lettuce, and bacon ribbons. Serve immediately with crunchy chips or a pickle. The first bite should sound like a little crunch symphony and taste like summer picnic nostalgia.
Pro Tips
- Use slightly older eggs (a week old) for easier peeling — the shells slide off like magic.
- Chill the eggs in the ice bath for at least 5 minutes to stop cooking and firm up the yolk.
- Warm tortillas briefly to prevent cracking while rolling; they become pliable and smell toasty.
- If you want a lighter version, swap half the mayo for plain Greek yogurt for tang and fewer calories.
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 bacon for turkey bacon or smoked tempeh — turkey bacon lowers fat but loses some smoky depth.
- Use 100% Greek yogurt instead of some mayo for tang and fewer calories; expect a slightly thinner, tangier salad.
- For gluten-free, choose gluten-free tortillas or large butter lettuce leaves for wraps.
- Dairy-free? Use a dairy-free mayonnaise and keep everything else the same for nearly identical texture.
Variations & Tips
- Spicy kick: stir in 1 tsp Sriracha or chopped jalapeño to the egg salad.
- Avocado lovers: add sliced avocado to each wrap for creaminess and color.
- Kid-friendly: omit mustard and paprika; add a touch of honey to the mayo.
- Smoky twist: swap smoked paprika for chipotle powder for deeper heat.
- Breakfast version: fold in warmed hash browns and swap tomato for sautéed spinach.
- Veggie-forward: replace bacon with roasted mushrooms for a vegetarian take.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the egg salad up to 3 days ahead and store in an airtight container in the fridge. Cook and store bacon separately so it stays crisp; assemble wraps just before eating for best texture.
- Can I double the recipe?
- Sure thing. Use a larger bowl and chill the egg salad in the fridge. If you double the bacon, cook in batches so the pan doesn’t overcrowd — crispiness matters.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil when a recipe calls for butter if you need to swap in a pinch.
- How do I know it’s done?
- Watch for crisp, golden-brown bacon and firm, not runny, yolks in your eggs. The egg salad should hold together but still feel chunky. The tortilla should look slightly golden and give a soft crunch when toasted.
- What if I don’t have ingredient X?
- Don’t sweat it — swap celery for cucumber or apple for crunch, use yellow mustard if you lack Dijon, or swap green onion for a small splash of finely chopped red onion.
How I Like to Serve It
I serve these wraps on lazy weekend lunches with a pile of kettle chips and a cold lemonade. They work brilliantly for a picnic or packed work lunch because nothing leaks if you wrap them tightly. For brunch, pair with simple roasted potatoes and a bloody mary — they make weekdays feel like a treat and summer afternoons feel official.
Notes
- Store leftover egg salad in an airtight container in the fridge for up to 3 days. Reheat assembled wraps briefly in a skillet if you like them warm.
- If you swap to chicken in any variation, cook to a safe internal temperature of 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These wraps taste like comfort with a wink, and they come together faster than you can say “lunch.”