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Directions:
Make egg salad: In a bowl, mix chopped eggs, mayo, Dijon mustard, garlic powder, salt, and pepper until creamy.
Add the “BLT”: Fold in bacon crumbles and chopped tomatoes.
Wrap it up: Spoon egg salad into washed and dried lettuce leaves.
Serve fresh: Optional—sprinkle with extra bacon bits or a dash of hot sauce. Eat right away for crunch perfection!
