Description
A light and refreshing twist on traditional egg salad made with creamy Greek yogurt, Dijon mustard, and crisp iceberg lettuce. Perfect for a low-carb lunch or meal prep.
Ingredients
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4 large hard-boiled eggs, chopped
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2 tbsp plain Greek yogurt
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1 tbsp mayonnaise
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1 tsp Dijon mustard
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1 tbsp fresh dill or chives (optional)
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Salt and pepper, to taste
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4 large iceberg lettuce leaves
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Carrot sticks (optional, for serving)
Instructions
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In a bowl, mix chopped eggs with Greek yogurt, mayo, mustard, herbs (if using), salt, and pepper.
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Spoon egg salad into the center of each lettuce leaf.
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Fold the lettuce like a wrap or taco.
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Serve immediately with carrot sticks or veggies on the side.
Notes
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Use chilled eggs for best texture.
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Swap lettuce with butter lettuce or cabbage for variety.
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Make ahead and store salad separately for freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (if boiling eggs)
- Category: Lunch
- Method: No-cook (if using pre-boiled eggs)
- Cuisine: American