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.
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
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¼ cup plain nonfat Greek yogurt
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1 tablespoon mayonnaise
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½ teaspoon Dijon mustard
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Pinch of salt
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Ground pepper to taste
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3 hard-boiled eggs, peeled
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2 stalks celery, minced
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2 tablespoons minced red onion
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2 or 3 large iceberg lettuce leaves
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1 tablespoon chopped fresh basil
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2 carrots, peeled and cut into sticks
Method
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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.
