YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Egg Salad Lettuce Wrap
Enjoy a light yet satisfying dish with a creamy twist on classic egg salad. This recipe blends tender hard-boiled eggs with tangy Greek yogurt, crisp celery, and a hint of dijon mustard, all wrapped in fresh, crunchy lettuce leaves. Perfect for breakfast, lunch, or dinner, this meal offers a delightful combination of textures and flavors that refresh your palate while supporting your protein needs.
INGREDIENTS
5 large Eggs
1/4 cup Plain Nonfat Greek Yogurt
1 Celery stalk
2 Green Onions
1 teaspoon Dijon Mustard
1 teaspoon Lemon Juice
3 Romaine Lettuce Leaves
Salt & Pepper to taste
PREPARATION
Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.
Drain the hot water and transfer the eggs to an ice bath for about 5 minutes. Once cooled, peel the eggs and chop them into bite-sized pieces.
Finely dice the celery and green onions. In a bowl, combine the chopped eggs, celery, and green onions.
Add the plain nonfat Greek yogurt, Dijon mustard, and lemon juice to the egg mixture. Season with salt and pepper to taste.
Gently mix all ingredients until well combined, ensuring the eggs are thoroughly coated in the creamy dressing.
Scoop the egg salad onto individual romaine lettuce leaves and serve immediately as a light wrap.