Protein Egg Salad Lettuce Wraps

• 4 hard-boiled eggs
• ¼ cup plain nonfat Greek yogurt
• 1 tsp. Dijon mustard
• 2 tbsp. Chopped celery
• 1 tbsp. Relish
• Salt & pepper to taste
• 2 Romaine hearts

1. Start by boiling the eggs. I love using my instant pot while I prepare the rest of the ingredients.
2. In a bowl, mix the Greek yogurt, Dijon, celery, relish, salt, and pepper until creamy.
3. Once done, chop the eggs and place in the bowl. Mix until combined.
4. Spoon the mixture into lettuce leaves and serve as wraps.
5. Protein boost tip: Add 2 chopped egg whites for even more protein without adding many calories.

Enjoy!