Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1/2 cup nonfat Greek yogurt; 1 stalk celery, chopped; 1/4 red onion, finely diced; 1 tsp Dijon mustard; 2 butter lettuce leaves; 1 tsp fresh dill; Salt & Pepper to taste

Creamy Greek Yogurt Egg Salad Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wrap

Enjoy a satisfying twist on the classic egg salad with a creamy nonfat Greek yogurt dressing. This light and refreshing wrap is packed with protein from hard-boiled eggs, enhanced with crunchy celery and a hint of red onion, all nestled in crisp butter lettuce leaves. Perfect for any time of day when you’re craving a healthy, protein-rich meal.

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NUTRITION

Protein

37.3g

Fat

20.2g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 stalk celery, chopped

1/4 red onion, finely diced

1 tsp Dijon mustard

2 butter lettuce leaves

1 tsp fresh dill

Salt & Pepper to taste

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PREPARATION

1
Place the eggs in a pot and cover with water. Bring to a boil and simmer for 9-12 minutes until hard boiled. Drain and cool the eggs in cold water.
2
Peel the eggs and chop them roughly in a bowl.
3
Add the nonfat Greek yogurt, finely chopped celery, diced red onion, Dijon mustard, and fresh dill to the eggs. Mix gently until well combined.
4
Season the egg salad with salt and pepper to taste.
5
Scoop the mixture onto butter lettuce leaves to create wraps.
6
Serve immediately and enjoy this creamy, protein-packed egg salad wrap.