Zesty Avocado and Bacon Egg Salad Lettuce Wraps

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A creamy, tangy egg salad with crunchy bacon and avocado, wrapped in crisp butter lettuce leaves for a refreshing keto lunch or snack. This American-inspired keto recipe (low carb), ready in about 25 minutes, pairs hard-boiled eggs, bacon strips, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large, peeled and chopped hard-boiled eggs
• 4 slices, cooked crisp and crumbled bacon strips
• 1 medium, diced ripe avocado
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp chopped fresh chives
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 large leaves butter lettuce leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 6 chopped hard-boiled eggs, 4 crumbled crisp bacon strips, and 1 diced ripe avocado.
2. Step 2: Add 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp chopped fresh chives, 3/4 tsp salt, and 1/2 tsp black pepper. Gently fold everything together until well mixed but still chunky.
3. Step 3: Rinse and pat dry 8 large butter lettuce leaves. Spoon equal amounts of the egg salad onto each leaf and gently wrap to form lettuce wraps.
4. Step 4: Serve immediately for a fresh, creamy, and satisfying keto-friendly meal or snack.