These satisfyingly crisp egg salad lettuce wraps topped with tangy pickled onions are perfect for snack time, lunch or served as an appetizer.
Pickled Red Onions: Place sliced onions in a small jar. In a microwave safe bowl, combine vinegar and water; microwave on high power for 45 seconds or until hot. Pour over onions to cover. Let sit for 30 minutes or cover and refrigerate for up to 2 weeks.
Egg Salad: In a large bowl, place eggs, bacon, mayonnaise, celery and Dijon; stir to combine. Spoon onto lettuce leaves; top with drained pickled red onions, chives and pepper.
Tip: For a flavour variation, add curry powder to taste to the egg salad – use a little or a lot. It’s up to you!