Avocado Egg Salad Lettuce Wraps

1. In a small mixing bowl, combine the Greek yogurt, Dijon mustard, white wine vinegar, lemon juice, tarragon, and salt. Mix well to combine.
2. Add the green onion and celery and stir to combine.
3. Gently fold in the eggs, and then the avocado. Fold them in gently so the pieces stay mostly intact. Taste and add extra salt if needed, and additional lemon juice if the dressing seems too thick.
4. Spoon ¼ of the egg and avocado mixture into each lettuce leaf and serve immediately.

Serving Suggestion:  Serve with toasted pita bread or crackers if desired.

Beverage Pairing:  Iced tea.