Prepare the Egg Salad

1. Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and let the eggs simmer for about 9-10 minutes for hard-boiled eggs. Once done, transfer the eggs to a bowl of ice water to cool.
2. Peel and Chop: Peel the cooled eggs and chop them into small pieces.
3. Mix the Dressing: In a bowl, combine the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, paprika, salt, and pepper. Stir well to combine.
4. Combine the Salad: Add the chopped eggs to the dressing and gently fold together until the eggs are fully coated with the creamy dressing. Adjust seasoning to taste.
5. Garnish: If desired, sprinkle fresh chives or any herbs of your choice over the egg salad for an extra layer of flavor.

Assemble the Lettuce Wraps

1. Prepare the Lettuce: Carefully wash and dry the lettuce leaves. Select the largest, most intact leaves for wrapping.
2. Spoon the Egg Salad: Take a spoonful of the egg salad and place it in the center of each lettuce leaf. Be careful not to overfill, as the wraps might tear.
3. Wrap and Serve: Gently fold the sides of the lettuce over the egg salad, then roll up the wrap like a burrito. Serve immediately or store in the fridge until ready to enjoy.