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Recipe By: Steve Hamilton
Wrap: BLT Egg Salad Lettuce
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 6 large romaine lettuce leaves
Directions
- In a medium-sized bowl, mix chopped hard-boiled eggs, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Lay the romaine lettuce leaves flat on a serving plate.
- Scoop the egg salad mixture evenly onto each lettuce leaf.
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