Egg Salad Lettuce Wrap

1		boiled egg yolk removed after boil
1		baby dill pickle diced
1/2  teaspoon		vinegar
1  teaspoon		Best Food mayo
1  pinch		ground black pepper
2		Romaine Lettuce - Leaves
1  teaspoon		Yellow Onion - Fresh, Chopped

Tip: For nutritional information on all the ingredients in Egg Salad Lettuce Wrap just click on each ingredient name. Then adjust the serving size for any Egg Salad Lettuce Wrap ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

boil egg during the first of the week, makes it easier (no fail boiled eggs)
boil 5 minutes, cover with lid let set for 17 minutes, remove hot water from the pan add cold water (adding ice will cool the eggs easier) peel egg, rinse, dry off, place in baggie, refrigerate)
making the egg salad: using a small container with lid, chop one whole egg, add vinegar, diced yellow onion, diced dill pickle pepper, mayo blend well. place the egg mixture on a romaine lettuce leaf, fold or roll, secure and enjoy.