Greek Yogurt & Dill Egg Salad Romaine Wraps

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
¼ tsp granulated garlic (or one small garlic clove, minced)
2 tsp Franks Red Hot
2 tbsp fresh dill, chopped
½ tsp salt (more or less to taste)
pepper to taste
4 large romaine leaves

Optional Toppings: Mashed avocado and diced tomato

Chop the hard boiled eggs into small pieces and place in a large bowl with celery and onion.

In a medium bowl, combine Greek yogurt, mustard, garlic, Red Hot, dill, and salt & pepper and stir until well combined

Pour yogurt mixture over the egg mixture and mix well, making sure the egg yolk breaks down and becomes one with the yogurt

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)

Assemble lettuce wraps (or sandwiches) and add your toppings! I put avocado and tomato on mine.