Creating these Low Carb Egg Salad Lettuce Wraps is a breeze. Follow these simple steps:

1. Boil the Eggs: Place the eggs in a pot and cover with water. Bring the water to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes until hard-boiled.
2. Cool and Peel: Once cooked, transfer the eggs into an ice bath to cool. After 5 minutes, peel the eggs and chop them into small pieces.
3. Mix Ingredients: In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, dill, salt, and pepper. Mix until well-combined.
4. Prepare the Lettuce: Gently wash and dry the lettuce leaves, ensuring they are intact for wrapping.
5. Assemble the Wraps: Spoon a generous amount of egg salad onto each lettuce leaf.
6. Add Optional Toppings: If desired, add diced tomatoes, a sprinkle of paprika, or avocado slices for extra flavor.
7. Wrap and Serve: Carefully fold the sides of the lettuce around the egg salad, creating a wrap. Enjoy immediately or store in the refrigerator for future meals.

These steps will yield delicious wraps that are both filling and refreshing!