Recipe Image

Egg Salad Lettuce Wraps

  • 10 m
  • 10 m
Katie Webster
“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


  • 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.
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