Nutrition per serving may change if servings are adjusted.
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
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.
Serving size: 1½ cups egg salad, 2 lettuce wraps & about 1 cup carrot sticks
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
Vitamin A (436% daily value), Folate (34% dv), Calcium (23% dv), Vitamin C (20% dv)