This fast-and-easy BLT Egg Salad recipe is made with just 7 ingredients and is perfect for summertime lunches.
Before too long tomatoes will be in-season and BLTs will make a regular appearance on menus.
Fresh, in-season tomatoes are a highlight of summer. They’re juicy, they’re flavorful and you can enjoy them in a variety ways. With this recipe, I took the classic BLT (Bacon, Lettuce, Tomato) sandwich and turned it into a creamy and delicious egg salad that combines hard-boiled eggs, crispy bacon, fresh tomato, red onion, celery, chives and mayo. It’s a recipe you can whip up on the weekend and enjoy for the days following.
How do you serve BLT Egg Salad? You’ve got options.
For a light and tasty lunch, I like to serve the BLT Egg Salad tucked into a crisp lettuce leaf or scoop it on top of salad greens with a side of fresh fruit. I also love me a good sandwich with hearty bread every once in a while. Sometimes, ya just need a sandwich! In that case, I serve the egg salad between two slices of my favorite Gluten-Free Bread along with a crisp lettuce leaf. You could also serve the egg salad on top of cucumber slices or crackers, which makes for a satisfying snack or fun appetizer.
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Prep ahead tips for busy summer days.
Summer can get busy with juggling all of the extra activities and gatherings that are packed into just 3 months (June-August). That’s why easy lunches are a go-to. Thankfully this BLT Egg Salad is quick to make with several steps that can be done ahead of time. In fact, this is the perfect meal-prep recipe. Below I share some of the steps you can complete ahead of time so that you can toss the BLT Egg Salad together in a matter of minutes during the busy week.
- Hard-boil the eggs. For the perfect hard-boiled egg, fill a pot with water and dash of salt. Bring the water to boil. Once boiling, turn the heat down, but keep the water at a rolling boil. Add the eggs carefully with a slotted spoon. Set a timer for 10 minutes. Once time is up, pour out the hot water. Fill the pot with ice water and let set for 10 minutes. Drain the water. Peel just before eating or adding to a recipe.
- Cook the bacon and chop. Cool and store in an airtight container in the fridge.
- Mince the red onion, slice the tomatoes, and chop the celery and fresh chives. Combine and store in an airtight container in the fridge.
- Make the mayo if using homemade mayo. Store in a mason jar, in the fridge for up to 10 days.
Once this salad is prepared, it will stay good in the fridge for 3 days.
It’s time to up your egg salad game and give this recipe a try!
- 6 hard-boiled eggs, peeled and chopped
- 3 strips bacon, cooked to crisp & chopped (such as Applegate)
- 1/3 cup sliced grape tomatoes
- 1/4 cup finely diced celery
- 3 Tbsp. finely diced red onion
- 3 Tbsp. fresh chives, chopped (may substitute green onion)
- 1/4–1/3 cup mayo (such as homemade or Primal Kitchen)
- Salt & pepper to taste
- Butter lettuce or leaf lettuce
- In a bowl, combine all ingredients.
- Stir gently to combine. Season with salt & pepper to taste.
- Serve egg salad tucked in a crisp lettuce leaf or on top of salad greens. Garnish with fresh chives and crisp bacon bits.
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For the perfect hard-boiled egg, fill a pot with water and dash of salt. Bring the water to boil. Once boiling, turn the heat down but keep the water at a rolling boil. Add the eggs carefully with a slotted spoon. Set a timer for 10 minutes. Once time is up, pour out the hot water. Fill the pot with ice water and let set for 10 minutes. Drain the water. Peel just before eating or adding to a recipe.
- Serving Size: 1/4 of recipe
- Calories: 240
- Fat: 21g
- Sodium: 400mg
- Carbohydrate: 2g
- (Fiber: 1g
- Sugar: 1g)
- Protein: 11g
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