Ingredients

• ¼ cup plain nonfat Greek yogurt
• 1 tablespoon mayonnaise
• ½ teaspoon Dijon mustard
• 3 hard-boiled eggs, peeled
• 2 stalks celery, minced
• 2 tablespoons minced red onion
• 2 or 3 large lettuce leaves
• 2 carrots, peeled and cut into sticks
• Salt & pepper

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. Serve with carrot sticks on the side.

Enjoy!