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 (200g total); 1/3 cup (80g) Non-fat Greek Yogurt; 1 stalk Celery (40g); 2 tbsp Red Onion (20g); 1 tsp Dijon Mustard (5g); 2 Romaine Lettuce leaves; Salt & Black 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 protein-packed meal with this Creamy Greek Yogurt Egg Salad Lettuce Wrap. The creamy texture from Greek yogurt mingles with tender, hard-boiled eggs, crisp celery, and a hint of tangy Dijon mustard—all nestled in crisp lettuce leaves for a refreshing bite.

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NUTRITION

Protein

33.3g

Fat

20.6g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/3 cup (80g) Non-fat Greek Yogurt

1 stalk Celery (40g)

2 tbsp Red Onion (20g)

1 tsp Dijon Mustard (5g)

2 Romaine Lettuce leaves

Salt & Black Pepper to taste

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PREPARATION

1
Hard boil the eggs by placing them in a pot, covering with water, and boiling for about 9-12 minutes. Once done, drain and cool them in an ice bath.
2
Peel the cooled eggs and roughly chop them into bite-sized pieces.
3
In a mixing bowl, combine the chopped eggs with Greek yogurt and Dijon mustard. Stir until creamy and well mixed.
4
Add finely chopped celery and red onion. Season with salt and black pepper to taste and mix thoroughly.
5
Separate the romaine lettuce leaves, wash, and pat them dry.
6
Spoon the egg salad mixture into the lettuce leaves, creating wraps.
7
Serve immediately and enjoy this refreshing and protein-rich meal.