Description
A light and refreshing take on egg salad served in crisp lettuce leaves. Perfect for a low-carb lunch, ready in just 10 minutes!
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- 1/4 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup diced celery
- 1/4 cup diced red onion
- Salt and pepper to taste
- 1 head butter lettuce, leaves separated
Instructions
- In a large bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, celery, and red onion.
- Mix well until all ingredients are evenly coated.
- Season with salt and pepper to taste.
- Spoon the egg salad into lettuce leaves.
- Serve immediately.
Notes
Diet: Low-Carb, Gluten-Free
Calories: Approximately 200 per serving
Tip: Add a dash of paprika or a sprinkle of chives for extra flavor and color.