This Deviled Egg Salad Lettuce Wrap recipe delivers guilt-free decadence in minutes! Packed with protein-rich eggs, smoky bacon, and zesty spices, the ultra-creamy salad gets nestled in cool, crunchy lettuce cups.

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes (for boiling eggs)

Ingredients

For egg salad:

• 6 large eggs, hard-boiled and peeled
• ¼ cup sugar-free mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped celery
• 1 tbsp minced red onion (or chives)
• 1 tbsp sugar-free dill relish
• ¼ tsp smoked paprika
• Salt and black pepper to taste
• 1 slice cooked bacon, crumbled (optional)

For Assembly:

• 8 large butter lettuce or romaine leaves
• Fresh dill or extra paprika for garnish

Instructions

1. Boil and prepare eggs:
   • Cover eggs with cold water in a pot. Bring to a boil, then cover and remove from heat. Let sit 10 minutes.
   • Drain, transfer to ice water, then peel. Chop into small cubes.
2. Make egg salad:
   • In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, red onion, relish, smoked paprika, salt, and pepper.
   • Fold gently until mixed (leave some texture). Stir in bacon if using. Chill 15 minutes.
3. Prepare lettuce:
   • Wash and pat dry lettuce leaves. Keep whole for sturdy cups.
4. Assemble wraps:
   • Spoon 2-3 tbsp egg salad into each lettuce leaf.
   • Garnish with fresh dill or a sprinkle of paprika.