Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 servingJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 serving
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupplain nonfat Greek yogurt1tablespoonmayonnaise½teaspoonDijon mustardPinch of saltGround pepper to taste3hard-boiled eggs, peeled2stalkscelery, minced2tablespoonsminced red onion2 or 3 large iceberg lettuce leaves1tablespoonchopped fresh basil2carrots, peeled and cut into sticks
Cook Mode(Keep screen awake)
Ingredients
¼cupplain nonfat Greek yogurt
1tablespoonmayonnaise
½teaspoonDijon mustard
Pinch of salt
Ground pepper to taste
3hard-boiled eggs, peeled
2stalkscelery, minced
2tablespoonsminced red onion
2 or 3 large iceberg lettuce leaves
1tablespoonchopped fresh basil
2carrots, peeled and cut into sticks
DirectionsWhisk 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.TipsTo make ahead: Refrigerate carrot sticks and egg salad separately for up to 4 days. Chop basil and assemble lettuce wraps just before serving.Originally appeared: EatingWell.com, March 2018
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 and top with basil. Serve with carrot sticks on the side.TipsTo make ahead: Refrigerate carrot sticks and egg salad separately for up to 4 days. Chop basil and assemble lettuce wraps just before serving.
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.
Tips
To make ahead: Refrigerate carrot sticks and egg salad separately for up to 4 days. Chop basil and assemble lettuce wraps just before serving.
Originally appeared: EatingWell.com, March 2018
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Nutrition Facts(per serving)436Calories27gFat21gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
