Description
A delightful twist on a classic, combining egg salad with fresh lettuce wraps and crispy bacon for a light, protein-packed meal.
Ingredients
- 4 hard-boiled eggs, chopped
- 4 strips of bacon, cooked until crisp and crumbled
- 1/4 cup mayonnaise (or half Greek yogurt for a healthier option)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- Romaine lettuce leaves, washed and patted dry
Instructions
- Prepare hard-boiled eggs by placing them in a saucepan, covering with cold water by 1 inch. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer to an ice bath for 5–10 minutes before peeling.
- Cook the bacon until crisp, either by baking at 400°F (200°C) for 15–18 minutes or pan-frying until golden brown. Drain on paper towels and crumble.
- In a mixing bowl, combine chopped eggs, crumbled bacon, mayonnaise, and Dijon mustard. Season with salt and pepper and mix gently.
- Fold in halved cherry tomatoes and adjust seasoning. Spoon 2–3 tablespoons of egg salad onto each romaine leaf, fold or roll the leaf to create a wrap, and serve immediately.
Notes
Store the egg salad mixture in an airtight container in the refrigerator for up to three days. Assemble wraps just before serving to maintain freshness.