Egg Salad Lettuce Wraps

Egg Salad Lettuce Wraps

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From: EatingWell.com, March 2018

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 1 serving

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  • 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

Preparation

  • Prep

  • Ready In

  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.
  • 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 information

  • Serving size: 1½ cups egg salad, 2 lettuce wraps & about 1 cup carrot sticks
  • Per serving: 436 calories; 27 g fat(7 g sat); 5 g fiber; 21 g carbohydrates; 27 g protein; 137 mcg folate; 568 mg cholesterol; 12 g sugars; 0 g added sugars; 21,824 IU vitamin A; 12 mg vitamin C; 226 mg calcium; 3 mg iron; 624 mg sodium; 953 mg potassium
  • Nutrition Bonus: Vitamin A (436% daily value), Folate (34% dv), Calcium (23% dv), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ vegetable, 2½ medium-fat protein, 2 fat, ½ fat-free dairy

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