Egg Salad Lettuce Cups

Creamy egg salad lightened up with Greek yogurt.

Serves 2 · Prep 10 min · Cook 12 min

Ingredients

• 6 large eggs

• 1/4 cup plain nonfat Greek yogurt

• 1 tsp Dijon mustard

• 2 tbsp diced celery

• 1 tbsp chopped chives

• 6 butter lettuce leaves

• Salt and pepper to taste

Directions

1. Hard-boil the eggs for 10 to 12 minutes, then cool in ice water and peel.

2. Chop the eggs and mix with Greek yogurt, mustard, celery and chives.

3. Season and spoon into the lettuce cups.

Tip: Swap 2 of the whole eggs for 4 egg whites to lighten it up.

Nut-free: made without peanuts or tree nuts. Always check labels on packaged ingredients (protein powder, bread, tortillas, sauces) for nut warnings or "may contain" statements.