We love the retro vibe of these egg salad lettuce wraps.
Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
Discard one egg yolk.
Chop the remaining eggs and transfer to the bowl.
Add celery and onion and stir to combine.
Cut lettuce leaves in half and double-layer them to make 2 lettuce wraps.
Divide the egg salad among the wraps and top with basil.
Serve with carrot sticks on the side.
Tips
To make ahead: Refrigerate carrot sticks and egg salad separately for up to 4 days.
Chop basil and assemble lettuce wraps just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
