Egg and Lettuce Salad

Ingredients

• Lettuce

  Romaine or cos, raw

  5 cup shredded or 235g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  3 large or 150g

Directions

1. Place eggs in a pot and cover with water. Bring to a boil, then remove from heat and cover the pot. Let the eggs sit for 10 minutes, then peel and chop them.
2. Add the shredded lettuce to a bowl and top with the chopped eggs.
3. In a separate bowl, mix together the mustard, Greek yogurt, salt, and pepper to make the dressing. Pour over the lettuce and eggs, mix well, and serve.