Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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

Gallery

Recipe Summary

active:
10 mins
total:
10 mins
Servings:
1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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

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.
Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0