Prep time: 5 min Cooking time: 10 min
3/4 cup Plain Greek Yogurt, Low-Fat (or dairy free yogurt)
3 tbsps Light Mayonnaise (or vegan mayo)
1 1/2 tsps Dijon Mustard
2 Pickle Spears, chopped
6 Celery Stalks, chopped
1/3 cup Red Onion, diced
1/3 tsp Black Pepper (or to taste)
2 heads Boston Lettuce, peeled apart into leaves and washed
Hard boil the eggs: Add eggs to a medium saucepan and fill water just above eggs. Bring to a boil, then reduce heat to a high simmer for 10 minutes. Run eggs under cold water and peel.
Whisk yogurt, mayonnaise, mustard, pickles, and pepper in a medium bowl.
Chop the eggs and transfer them to the bowl.
Add celery and onion, and stir to combine.
Assemble lettuce wraps just before serving: Cut lettuce leaves in half and double-layer them to make 2 lettuce wraps. Divide the egg salad among the wraps.
Leftovers: Refrigerate the egg mixture in an airtight container for up to three days.
Serving Size: One serving is approximately two to three lettuce wraps.
More Flavor: Add smoked paprika or dried tarragon for more flavor.
Dairy Free: Use dairy free yogurt and veganaise in place of mayonnaise.