egg salad lettuce wraps
Lunch
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
Ingredients:
- ¼ cup plain nonfat greek yogurt
- 1 tablespoon mayonnaise
- ½ teaspoon dijon mustard
- pinch of salt
- ground pepper to taste
- 3 hard-boiled eggs, peeled
- 2 stalks celery, minced
- 2 tablespoons minced red onion
- 2 or 3 large iceberg lettuce leaves
- 1 tablespoon chopped fresh basil
- 2 carrots, peeled and cut into sticks
Directions:
- Whisk yogurt, mayonnaise, mustard, salt and pepper in a medium bowl. Discard one egg yolk. Chop the remaining eggs and transfer to the bowl. Add celery and onion and stir to combine. Cut lettuce leaves in half and double-layer them to make 2 lettuce wraps. Divide the egg salad among the wraps and top with basil. Serve with carrot sticks on the side.
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