¼ cup plain nonfat Greek yogurt,2 tablespoon mayonnaise,½ teaspoon Dijon mustard, pinch of salt, ground pepper to taste,3 boiled eggs peeled, 2stalks celery minced,2 tablespoon minced red onion,3 large iceberg lettuce leaves,1 tablespoon chopped fresh basil, 2 carrots peeled and cut into sticks.
Whisk yogurt,mayonnaise,mustard,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.