Ingredients:
6 large eggs
6 slices bacon, cooked until crispy and crumbled
1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste
1 cup cherry tomatoes, quartered
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley (optional)
1 head romaine or butter lettuce, leaves separated and rinsed
Paprika for garnish (optional)
Directions:
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes. Drain and cool under cold running water. Peel and chop the eggs.
In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Stir until creamy.
Fold in crumbled bacon, cherry tomatoes, green onions, and parsley (if using). Gently mix to combine without mashing the eggs too much.
Scoop about 2–3 tablespoons of the egg salad mixture into the center of each lettuce leaf.
Sprinkle lightly with paprika for a hint of color and added flavor.
Serve immediately or chill slightly before serving for extra crispness.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 260 kcal | Servings: 4 wraps