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
- 1 pinch Pinch of salt
- 1 pinch Ground pepper to taste
- 3 eaches hard-boiled eggs, peeled
- 2 stalks celery, minced
- 2 tablespoons minced red onion
- 2-3 Unsberg salad leaves
- 1 tablespoon chopped fresh basil
- 2 carrots, peeled and cut into sticks
Directions
Step 1
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.
Tips
To make ahead: Refrigerate carrot sticks and egg salad separately for up to 4 days. Chop basil and assemble lettuce wraps just before serving.