Egg Salad Wrap

Name: Egg Salad Wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 6 Eggs; 2 tbsp Mayonnaise; 1 tsp Dijon Mustard; 1 tsp Lemon Juice; .25 tsp Sea Salt; .125 tsp Ground Black Pepper; 6 leaves Romaine Lettuce; 6 slices Bacon (cooked and crumbled)

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Dinner, Lunch, Main Dish

Servings: people

Calories: 383kcal

Author: Cathy Johnson

Ingredients:

6 Eggs
2 tbsp Mayonnaise
1 tsp Dijon Mustard
1 tsp Lemon Juice
.25 tsp Sea Salt
.125 tsp Ground Black Pepper
6 leaves Romaine Lettuce
6 slices Bacon cooked and crumbled

Instructions:

Place the eggs gently in a medium saucepan. Add cold water until the eggs are covered by about an inch. Bring to a boil for 10 minutes. Remove from heat and cool.
Peel the eggs under cold running water. Add the eggs to a food processor or magic bullet and pulse until chopped.
Stir in the mayonnaise, mustard, lemon juice, salt, and pepper. Taste and adjust as necessary. Serve with lettuce leaves and bacon for wrapping.

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Egg Salad Wrap

Ingredients:

Instructions:

Nutrition

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