Ingredients

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6 large eggs, hard-boiled and chopped
1/4 cup plain Greek yogurt (I use 2% for creaminess)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh chives
1/4 teaspoon paprika
Salt and pepper to taste
4 large lettuce leaves (romaine or butter lettuce works best)

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Instructions

Step 1: Prepare the Egg Salad

In a medium bowl, combine the chopped hard-boiled eggs, Greek yogurt, Dijon mustard, lemon juice, chives, paprika, and a generous pinch of salt and pepper. Mix until well combined and creamy.

Step 2: Prep Your Lettuce

Wash and pat dry your lettuce leaves. Choose the largest, flattest ones to make wrapping easier.

Step 3: Assemble the Wraps

Lay out your lettuce leaves on a plate. Spoon the egg salad onto each leaf, dividing it evenly between the four.

Step 4: Wrap and Serve

Fold in the sides of the lettuce and wrap them burrito-style if you like, or just fold them taco-style and dig in. Serve immediately or cover and refrigerate until ready to eat.

Nutrition

Calories: 140
Sugar: 1g
Fat: 9g
Carbohydrates: 3g
Fiber: 1g
Protein: 12g