BLT Egg Salad Lettuce Wraps

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Ingredients

  • 6 large hard-boiled eggs, peeled and chopped
  • 6 slices cooked bacon, crumbled
  • 1 cup cherry tomatoes, halved
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard (optional)
  • Salt and black pepper, to taste
  • Romaine or butter lettuce leaves, washed and patted dry

Instructions

  1. In a large mixing bowl, combine the chopped eggs, crumbled bacon, and cherry tomatoes.
  2. Add mayonnaise and Dijon mustard (if using), then stir until everything is evenly coated.
  3. Season with salt and pepper to taste.
  4. Lay out the lettuce leaves on a plate.
  5. Spoon the egg salad mixture onto the center of each leaf.
  6. Fold or roll the lettuce leaves around the filling to form wraps.
  7. Serve immediately or refrigerate for up to 1 day for a chilled snack.

If you want, I can also give you a low-carb variation with avocado for extra creaminess. Would you like me to include that?

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