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.

Ingredients

  • 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

Directions

  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.