Egg Salad Lettuce Wrap

Try a lunchtime favorite with a few twists--add yogurt, mustard, and dill to the egg salad mixture and serve on lettuce leaves.

It's a Summer Playdate, Fri., 6/1 @ 9am on NICK

Ingredients

• 2 hard-boiled eggs, peeled
• 2 tbsp. plain yogurt
• 2 tsp. mayonnaise
• 1/2 tsp. Dijon mustard
• 1 scallion, sliced thin
• 2 tsp. minced dill
• Black pepper
• 2 romaine lettuce leaves
• Dill (optional)

Directions

1. Step 1

   Chop the eggs and place in a bowl. Add the yogurt, mayonnaise, mustard, scallion, and dill. Stir until well combined. Season to taste with freshly ground pepper.

2. Step 2

   Place the lettuce leaves, overlapping slightly, on a serving plate.

3. Step 3

   Spoon the egg salad down the center. Add a sprig of dill, if desired.

Nurtition Facts

• Calories: 257
• Total Fat: 19g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 429mg
• Sodium: 267mg
• Total Carbs: 7g
• Fiber: 2g
• Sugar: 4g
• Protein: 15g