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