• 1 Rating

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.

Katie Webster
Source: EatingWell.com, March 2018


Ingredient Checklist


Instructions Checklist
  • 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.



To make ahead: Refrigerate carrot sticks and egg salad separately for up to 4 days. Chop basil and assemble lettuce wraps just before serving.

Nutrition Facts

435.9 calories; protein 27g 54% DV; carbohydrates 20.9g 7% DV; exchange other carbs 1.5; dietary fiber 5.5g 22% DV; sugars 11.9g; fat 27g 42% DV; saturated fat 6.7g 33% DV; cholesterol 568.1mg 189% DV; vitamin a iu 21824.1IU 437% DV; vitamin c 12.5mg 21% DV; folate 137mcg 34% DV; calcium 226.3mg 23% DV; iron 2.7mg 15% DV; magnesium 51.1mg 18% DV; potassium 952.6mg 27% DV; sodium 623.9mg 25% DV; thiamin 0.2mg 23% DV.


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0