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
- 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!