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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. Source: EatingWell.com, March 2018

Katie Webster


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

436 calories; 27 g total fat; 6.7 g saturated fat; 568 mg cholesterol; 624 mg sodium. 953 mg potassium; 20.9 g carbohydrates; 5.5 g fiber; 12 g sugar; 27 g protein; 21824 IU vitamin a iu; 12 mg vitamin c; 137 mcg folate; 226 mg calcium; 3 mg iron; 51 mg magnesium;


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