Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large Eggs (approx 250g total); 60g Nonfat Greek Yogurt; 40g Celery, chopped; 15g Red Onion, finely diced; 5g Dijon Mustard; 2 Romaine Lettuce leaves; 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 light yet satisfying meal with this Creamy Greek Yogurt Egg Salad Lettuce Wrap. The rich, protein-packed egg salad gets a creamy lift from nonfat Greek yogurt and a burst of freshness from celery and red onion, all nestled in crisp lettuce leaves. It’s a wholesome, quick option ideal for any meal time.

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NUTRITION

Protein

34.9g

Fat

25.3g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx 250g total)

60g Nonfat Greek Yogurt

40g Celery, chopped

15g Red Onion, finely diced

5g Dijon Mustard

2 Romaine Lettuce leaves

Salt & Pepper to taste

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PREPARATION

1
Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 9-10 minutes. Once done, plunge the eggs into cold water to cool before peeling.
2
Roughly chop the hard boiled eggs and transfer them into a bowl.
3
Add the nonfat Greek yogurt and Dijon mustard to the eggs. Mix until well combined to create a creamy texture.
4
Stir in the finely chopped celery and red onion. Season with salt and pepper to taste.
5
Scoop the egg salad mixture onto the romaine lettuce leaves.
6
Serve immediately as a light breakfast, lunch, or dinner option.