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; 1/4 cup Non-fat Greek Yogurt; 1 Celery stalk; 2 tbsp Red Onion; 1 tsp Dijon Mustard; 1 tbsp Fresh Dill; 2 Butter Lettuce leaves; 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

Enjoy a light yet satisfying mix of protein-packed hard-boiled eggs blended with creamy non-fat Greek yogurt, crisp celery, and a hint of tangy Dijon mustard, all wrapped in fresh butter lettuce leaves. This dish offers a perfect balance of rich flavors and textures, ideal for a quick meal anytime.

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NUTRITION

Protein

12.4g

Fat

5.5g

Carbs

11g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/4 cup Non-fat Greek Yogurt

1 Celery stalk

2 tbsp Red Onion

1 tsp Dijon Mustard

1 tbsp Fresh Dill

2 Butter Lettuce leaves

Salt and Pepper to taste

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PREPARATION

1
Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Once done, drain and cool before peeling.
2
Coarsely chop the hard-boiled eggs and place them in a medium bowl.
3
Finely chop the celery, red onion, and fresh dill. Add them to the eggs.
4
Mix in the non-fat Greek yogurt and Dijon mustard. Stir until the ingredients are well combined.
5
Season with salt and pepper to taste.
6
Lay out the butter lettuce leaves and spoon the egg salad evenly onto each leaf.
7
Serve immediately, enjoying a fresh and light meal that’s perfect for breakfast, lunch, or dinner.