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-Friendly Avocado Bacon Egg Salad Lettuce Wraps

Name: -Friendly Avocado Bacon Egg Salad Lettuce Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 large eggs; 4 slices bacon; 1 ripe avocado, peeled and diced; 2 tablespoons mayonnaise (optional: keto-friendly, sugar-free); 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; 2 green onions, finely sliced; Salt and black pepper, to taste; 8 large butter lettuce leaves or iceberg lettuce leaves; Fresh parsley or cilantro for garnish (optional)

By PowerProteinPlates Editorial TeamPublished Apr 4, 2026 | Updated Jul 22, 2026

American 25 mins high-proteineasy-recipeswhole-foods

-Friendly Avocado Bacon Egg Salad Lettuce Wraps with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 10 min

Total 25 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

6 large eggs
4 slices bacon
1 ripe avocado, peeled and diced
2 tablespoons mayonnaise (optional: keto-friendly, sugar-free)
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 green onions, finely sliced
Salt and black pepper, to taste
8 large butter lettuce leaves or iceberg lettuce leaves
Fresh parsley or cilantro for garnish (optional)

Powerproteinplates Keto-Friendly Avocado Bacon Egg Salad Lettuce Wraps ingredients image

Instructions

Place eggs in a medium saucepan and cover with cold water about an inch above eggs. Bring to a boil over medium-high heat.
Once boiling, cover the pan and remove from heat. Let eggs sit for 10 minutes to hard-boil.
Drain hot water and transfer eggs to an ice water bath. Cool completely for about 5 minutes, then peel.
While eggs cool, cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain bacon on paper towel-lined plate and chop cooled slices.
Roughly chop peeled hard-boiled eggs and transfer to a medium bowl.
Add diced avocado, chopped bacon, mayonnaise, Dijon mustard, lemon juice, and green onions to the eggs.
Gently fold ingredients together, avoiding mashing avocado too much. Season with salt and black pepper to taste.
Spoon 2-3 tablespoons of the egg salad onto each lettuce leaf. Garnish with fresh parsley or cilantro if desired.
Serve wraps immediately or chill for later.
Store leftovers covered in the refrigerator for up to 2 days.