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 leave – 1 tablespoon chopped fresh basil – 2 carrots, peeled and cut into stick


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.