Egg Salad Lettuce Wraps

3 Ratings
  • 5 2
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

Katie Webster
Source: EatingWell.com, March 2018

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
1

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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Tips

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

Serving Size:
1 1/2 cups egg salad, 2 lettuce wraps & about 1 cup carrot sticks
Per Serving:
436 calories; protein 27g; carbohydrates 20.9g; dietary fiber 5.5g; sugars 11.9g; fat 27g; saturated fat 6.7g; cholesterol 568.1mg; vitamin a iu 21824.1IU; vitamin c 12.5mg; folate 137mcg; calcium 226.3mg; iron 2.7mg; magnesium 51.1mg; potassium 952.6mg; sodium 623.9mg; thiamin 0.2mg.
Exchanges:

3 1/2 vegetable, 2 1/2 medium-fat protein, 2 fat, 1/2 fat-free dairy
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