Greek Yogurt & Dill Egg Salad Romaine Wraps

EggSaladLettuceWrap1.jpg First,  {and one day late, I know} I would like to thank all the military men and women and their families. Your service and sacrifice is courageous, selfless and honorable. Thank you, thank you, thank you.  God Bless.

I hope everyone enjoyed the long Memorial weekend. Ours was low key, and I wouldn't have had it any other way!

We had our first ever garage sale as a family on Saturday. Nothing like bonding over cobweb covered junk and debating whether it should be tagged at $1.00 or $.50. We're definitely tighter knit because of the sale.... ;)

The weather was absolute perfection. I wasn't sure how our traffic would fair with everyone being out of town for the Holiday, but we had a steady flow, and purged a lot of clutter we didn't need! Getting rid of junk and organizing the house is so therapeutic to me. Plus, we would like to move soon, so the garage sale just made that impending move way easier.

Sawyer was able to spend some good quality time outdoors too while Mom and Dad manned the sale.


The rest of the weekend was filled with BBQ's, walks, more family time, and lots of laziness. But enough about relaxing weekends, it's back to the grind now!

Good ol' egg salad. You either love it or you hate it. Which side are you on?

I adore it. Eggs are a great source of natural protein and healthy fat, and frequent my plate almost daily.

Hardboiled and deviled eggs are my favorite, which is why egg salad is so dreamy to me. Delicious chopped hardboiled eggs all creamy and spiced up. Oh yes! No mayo here either, friends! I opted for Greek yogurt for extra protein, which is also void of vegetable oils, unlike most mayonnaise.

Add some mustard, garlic, dill, and hot sauce, and this egg salad will have you reaching for seconds!

I tossed mine on some romaine leaves to save on calories, but you may pile this on your favorite bread if you wish.



Greek Yogurt & Dill Egg Salad Romaine Wraps
Recipe Type: Wrap
Author: Laurenda Marie
Prep time:
Cook time:
Total time:
Serves: 2
  • 4 hard boiled eggs, shell removed
  • 1/3 cup plain Greek yogurt
  • 1/3 cup white onion, minced
  • 2 celery stalks, chopped fine
  • 1 tbsp dijon mustard
  • 1/4 tsp granulated garlic (or one small garlic clove, minced)
  • 2 tsp Franks Red Hot
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp salt (more or less to taste)
  • pepper to taste
  • 4 large romaine leaves
  • Optional Toppings: Mashed avocado and diced tomato
  1. Chop the hard boiled eggs into small pieces and place in a large bowl with celery and onion.
  2. In a medium bowl, combine Greek yogurt, mustard, garlic, Red Hot, dill, and salt & pepper and stir until well combined
  3. Pour yogurt mixture over the egg mixture and mix well, making sure the egg yolk breaks down and becomes one with the yogurt
  4. Let the mixture chill in fridge for at least 30 minutes before eating (not extremely necessary but I think it tastes better well chilled and after flavors had time to marry)
  5. Assemble lettuce wraps (or sandwiches) and add your toppings! I put avocado and tomato on mine.
Makes about 4 romaine wraps


P.S. I had the honor of writing a guest post on the Harvest Your Health Community blog this past week. I shared a recipe for one of Sawyer's favorite puree's, Kale, Carrot & Apple. Check it out here!