Ingredients:
- 2 tablespoons Greek yoghurt
- Pinch of salt
- Ground pepper to taste
- 3 hard-boiled eggs, peeled
- 2 stalks celery, minced
- 2 tablespoons minced red or white onion
- 2 or 3 large iceberg lettuce leaves
- 1 tablespoon chopped fresh basil
- 2 carrots, peeled and cut into sticks (optional)
Method:
- Whisk Greek yogurt, salt, and pepper in a medium bowl. 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 as an option.
*Please allocate these ingredients within your kilojoules restricted diet plan
