Ingredients (Serves 3–4)
For the Egg Salad
6 large eggs
3 tablespoons mayonnaise (or Greek yogurt for lighter version)
1 teaspoon Dijon mustard
1 tablespoon lemon juice or apple cider vinegar
2 tablespoons green onions, finely chopped
Salt, to taste
Black pepper, to taste
¼ teaspoon paprika (plus extra for garnish)
For the Topping
6 slices bacon, cooked until crispy
1 cup cherry tomatoes, halved
Extra chopped green onions (optional)
For Serving
8–10 large romaine or butter lettuce leaves (washed and dried)
Instructions
1. Boil the Eggs
Place eggs in a saucepan and cover with cold water.
Bring to a boil, then cover and turn off heat.
Let sit for 10–12 minutes.
Transfer eggs to ice water, peel, and chop.
2. Cook the Bacon
Cook bacon in a skillet over medium heat until crispy.
Drain on paper towels and crumble or leave in strips (as shown).
3. Make the Egg Salad
In a bowl, add chopped eggs, mayonnaise, mustard, lemon juice, salt, pepper, and paprika.
Gently mash and mix until creamy but still chunky.
Fold in chopped green onions.
4. Assemble the Lettuce Boats
Lay lettuce leaves on a serving plate.
Spoon egg salad generously into each leaf.
Top with bacon strips or crumbles.
Add cherry tomatoes and extra green onions.
Finish with a light sprinkle of paprika and black pepper.
Serving Suggestions
Serve chilled or at room temperature
Pair with soup, roasted veggies, or fresh fruit
Great for keto, low-carb, and gluten-free diets
Variations
Anti-inflammatory: Use olive-oil mayo, add turmeric & dill
Mediterranean: Add olives, cucumber, and feta
Spicy: Add chili flakes or hot sauce
No bacon: Swap with smoked salmon or avocado slices
Storage
Egg salad keeps in the fridge for 2–3 days
Assemble lettuce boats just before serving for best texture
Why You’ll Love It
High protein & low carb
Fresh, crunchy, and creamy
Quick & meal-prep friendly
Perfect for healthy eating goals..
