Egg Salad Lettuce Wraps for a Crisp, Creamy Lunch
Egg Salad Lettuce Wraps make a cool, creamy lunch with crisp iceberg lettuce, chopped eggs, fresh basil, and carrot sticks on the side.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 serving 1x
- Category: Lunch
- Method: No-Cook
Ingredients
Scale
- ¼ cup plain nonfat Greek yogurt
- 1 tablespoon mayonnaise
- ½ teaspoon Dijon mustard
- A pinch of salt
- Ground black pepper, added to taste
- 3 hard-boiled eggs, peeled
- 2 celery stalks, finely minced
- 2 tablespoons finely minced red onion
- 2 or 3 large leaves iceberg lettuce
- 1 tablespoon fresh basil, chopped
- 2 carrots, peeled and sliced into sticks
Instructions
- In a medium mixing bowl, blend the Greek yogurt, mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy.
- Remove one yolk from the hard-boiled eggs and discard it.
- Chop the remaining eggs into small pieces, then add them to the bowl with the creamy dressing.
- Fold in the minced celery and red onion until the egg mixture looks evenly coated.
- Slice the iceberg lettuce leaves in half, then stack the pieces in pairs to create 2 sturdy wraps.
- Spoon the egg salad into the prepared lettuce wraps.
- Scatter the chopped basil over the filling.
- Serve the lettuce wraps with the carrot sticks alongside.
Notes
- For make-ahead prep, store the egg salad and carrot sticks in separate refrigerated containers for up to 4 days.
- Chop the basil and build the lettuce wraps right before serving so the leaves stay crisp and fresh.
Nutrition
- Serving Size: 1 1/2 cups egg salad, 2 lettuce wraps & about 1 cup carrot sticks
- Calories: 436
- Sugar: 12g
- Sodium: 624mg
- Fat: 27g
- Saturated Fat: 7g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 568mg
Keywords: Egg Salad Lettuce Wraps, egg salad wraps, lettuce wraps, healthy lunch, hard-boiled egg recipe