Egg Salad BLT Lettuce Wraps

Ingredients

• 6 large eggs

• 6–8 romaine lettuce leaves (or butter lettuce)

• 4–6 slices bacon

• 1/3 cup mayonnaise (adjust to taste)

• 1 tsp Dijon mustard (optional)

• Salt & black pepper, to taste

• 1/2 cup cherry tomatoes, halved

• Optional: chives or green onions for garnish

Instructions

1. Boil the eggs

   • Place eggs in a pot, cover with water, and bring to a boil.

   • Once boiling, turn off heat, cover, and let sit for 10–12 minutes.

   • Cool in ice water, then peel.

2. Cook the bacon

   • Cook bacon in a pan until crispy.

   • Drain on paper towels and crumble into small pieces.

3. Make the egg salad

   • Chop the boiled eggs.

   • Mix with mayonnaise, mustard (if using), salt, and pepper until creamy.

4. Assemble the wraps

   • Lay lettuce leaves flat.

   • Spoon egg salad down the center of each leaf.

   • Top with crumbled bacon and cherry tomatoes.

   • Sprinkle extra pepper or herbs if you like.

5. Serve

   • Eat as wraps or open-faced lettuce boats.