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 celery stalk; 1 tsp Dijon mustard; 1/4 avocado; 2 butter 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 delightful twist on traditional egg salad, where creamy nonfat Greek yogurt replaces heavier dressings. This dish features tender, hard‐boiled eggs mixed with crunchy celery and a hint of Dijon mustard, all wrapped up in crisp lettuce leaves with a touch of avocado creaminess. Perfectly balanced to fuel your day with around 33g of high-quality protein and 428 calories.

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NUTRITION

Protein

16g

Fat

12.9g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 celery stalk

1 tsp Dijon mustard

1/4 avocado

2 butter lettuce leaves

Salt & 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. Drain and let them cool.
2
Peel the eggs and chop them into bite-sized pieces.
3
Dice the celery finely and scoop out 1/4 of an avocado, mashing it lightly.
4
In a medium bowl, combine the chopped eggs, celery, Greek yogurt, Dijon mustard, and mashed avocado.
5
Season with salt and pepper to taste and mix gently to combine all ingredients.
6
Spoon the egg salad mixture evenly onto the butter lettuce leaves.
7
Serve immediately as a refreshing, protein-packed wrap.