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 nonfat Greek yogurt; 5 romaine lettuce leaves; 1 teaspoon Dijon mustard; Pinch of salt; Pinch of black pepper

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 refreshing twist on a classic egg salad with a creamy, tangy Greek yogurt dressing. This dish features hard-boiled eggs perfectly mixed with Greek yogurt, a hint of Dijon mustard, and crisp romaine lettuce wraps, creating a balanced and satisfying meal ideal for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37g

Fat

25.3g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

5 romaine lettuce leaves

1 teaspoon Dijon mustard

Pinch of salt

Pinch of black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Hard boil the eggs by placing them in a pot and covering with water. Bring the water to a boil, then simmer for about 9-12 minutes until fully cooked. Transfer the eggs to a bowl of ice water to cool.
2
Once cooled, peel the eggs and roughly chop them into bite-sized pieces.
3
In a bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard. Gently mix until the eggs are evenly coated.
4
Season the mixture with a pinch of salt and black pepper, adjusting to taste.
5
Lay out the romaine lettuce leaves and equally distribute the egg salad mixture among them.
6
Fold or roll the lettuce around the egg salad and serve immediately.