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.

New high-flying adventures 1/22-25 @ 11am on Nick

This recipe requires extra parent involvement and a watchful eye, because it may require sharp tools or hot pans.

Start to finish, this recipe requires only a half-hour or less to make!

This recipe is a healthy choice for your preschooler. Prepare it together to familiarize your child with its good-for-you ingredients.

This recipe contains one or more of the following common food allergens: dairy, nuts, soy, wheat, or eggs.

Servings: 1

Prep Time: 20 min.

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

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.
Step 2
Place the lettuce leaves, overlapping slightly, on a serving plate.
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

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