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; 1/4 cup chopped celery; 2 tbsp chopped green onion; 1 tsp extra virgin olive oil; 4 romaine lettuce leaves; 1 tsp fresh dill; Salt and 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

This refreshing twist on traditional egg salad uses creamy nonfat Greek yogurt to lighten up the classic dish. Packed with protein from eggs and tanginess from Greek yogurt, this wrap also offers a satisfying crunch from celery and fresh green onions, all served in crisp romaine lettuce cups for a low-carb, nutrient-rich meal.

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NUTRITION

Protein

38.9g

Fat

24.6g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1/4 cup chopped celery

2 tbsp chopped green onion

1 tsp extra virgin olive oil

4 romaine lettuce leaves

1 tsp fresh dill

Salt and pepper to taste

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PREPARATION

1
Hard boil the eggs by placing them in a saucepan, covering with water, and simmering for about 9-10 minutes. Once cooked, cool the eggs under cold running water and peel them.
2
Chop the hard-boiled eggs roughly and transfer them to a mixing bowl.
3
Add the nonfat Greek yogurt, chopped celery, chopped green onions, and fresh dill to the bowl. Drizzle with the olive oil and season with salt and pepper.
4
Mix all the ingredients until well combined into a creamy egg salad.
5
Gently separate the romaine lettuce leaves, rinse, and pat dry. Scoop the egg salad into each lettuce leaf evenly.
6
Serve immediately and enjoy this protein-packed, fresh wrap as any meal of the day.