High-protein egg salad lettuce wraps combine creamy egg salad with crisp lettuce for a refreshing, low-carb, and protein-packed meal or snack.

6 large hard-boiled eggs, chopped

1/4 cup plain Greek yogurt

2 tablespoons light mayonnaise

1 teaspoon Dijon mustard

1 celery stalk, finely chopped

2 tablespoons red onion, finely chopped

1 tablespoon fresh dill, chopped (optional)

Salt and pepper, to taste

8 large lettuce leaves (Romaine or Butter lettuce)

Paprika for garnish (optional)

Cook Mode Prevent your screen from going dark

In a medium bowl, combine the chopped hard-boiled eggs, Greek yogurt, mayonnaise, and Dijon mustard. Mix until creamy and well blended.
Stir in the finely chopped celery, red onion, and fresh dill. Season with salt and pepper to taste.
Wash and dry the lettuce leaves thoroughly, then arrange them on a serving platter.
Spoon the egg salad mixture evenly onto each lettuce leaf.
Sprinkle a pinch of paprika on top for garnish, if desired.
Fold the lettuce around the egg salad and enjoy immediately as a light, protein-packed meal or snack.

Variations: Swap dill for chives or parsley, add hot sauce or cayenne pepper for heat, or use avocado instead of mayonnaise for healthy fats.

For extra crunch, add chopped pickles or radishes.

Store leftover egg salad in an airtight container in the fridge for up to 2 days; serve cold on fresh lettuce.

Use Romaine or Butter lettuce for sturdy leaves that hold the filling well.

Can prepare egg salad a day ahead; add lettuce just before serving to keep crisp.