Light Bacon Egg Salad Lettuce Cups
Light Bacon Egg Salad Lettuce Cups are an easy and healthy low-carb lunch idea made with Greek yogurt and topped with crispy bacon for amazing flavor in just 15 minutes!
Servings: 4
Ingredients
- 3 Tbsp. mayo
- 1/2 c. non-fat plain Greek yogurt
- 2 Tbsp. Dijon mustard
- 2 tsp. apple cider vinegar
- 1/4 tsp. honey
- 1/4 tsp. garlic powder
- pinch of salt
- 8 hard boiled eggs
- 4 slices bacon
- 8 leaves of butter lettuce
Instructions
- Cook your eggs to hard-boiled perfection and cool in an ice bath.
- Meanwhile, cook your 4 slices of bacon in a skillet or microwave between paper towels. Crumble the cooked bacon and set aside.
- In a small bowl, add the mayo, Greek yogurt, Dijon, vinegar, honey, garlic powder and salt. Stir until well combined.
- Peel and chop the hard boiled eggs and add them to the bowl. Fold together until everything is well combined.
- TIP: The mixture will thin out after it sits in the refrigerator for a few hours, so don't be alarmed if you think it is a bit dry.
- Serve the egg salad on a leaf of butter lettuce and top with bacon crumbles. Enjoy!