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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.”
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
1Whisk 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.