Ingredients

Let’s Cook!

• 1
  Add eggs to a pot and fill until eggs are completely submerged. Turn on high heat and bring water to a boil. After 3 minutes of boiling, reduce heat to medium and cook for 10 minutes.
• 2
  Remove from hot water and place eggs in an ice bath for 10 minutes
• 3
  Peel the egg shells. Cut the eggs and separate the yolks from the egg whites.
• 4
  Take the yolks and add mayo, mustard, salt, pepper, and paprika. Mix thoroughly.
• 5
  Cut up the egg whites into small pieces. Then mix the egg yolk mixture in with the whites.
• 6
  Pull leaves off of romaine lettuce and assemble like a boat on the plate. Add the deviled egg salad mixture to the lettuce boat.
• 7
  Dice a tomato and sprinkle across the top of the egg salad. Add the sea salt to the top of the eggs and tomatoes. Splash a little lemon juice to finish it off.