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; 2 tbsp red onion, diced; 1 tsp Dijon mustard; 4 lettuce leaves

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

A refreshing twist on traditional egg salad, this recipe features tender chopped eggs mixed with tangy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Wrapped in fresh, crunchy lettuce leaves, it's a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

37.2g

Fat

20.3g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 stalk celery, chopped

2 tbsp red onion, diced

1 tsp Dijon mustard

4 lettuce leaves

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PREPARATION

1
Hard boil the eggs by placing them in a pot, covering with water, and boiling for 9-12 minutes. Once done, drain and cool in ice water before peeling.
2
Chop the peeled eggs into bite-sized pieces and transfer them to a bowl.
3
Add the nonfat Greek yogurt and Dijon mustard to the eggs, stirring gently to combine.
4
Mix in chopped celery and diced red onion, and season with salt and pepper to taste.
5
Lay out the lettuce leaves on a plate and spoon the egg salad evenly into each leaf.
6
Serve immediately as a light and refreshing wrap.