Name: Creamy Greek Yogurt Egg Salad Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1/3 cup nonfat Greek yogurt; 1/4 cup diced celery; 1 tbsp diced red onion; 1 tsp Dijon mustard; 1 oz turkey bacon, crumbled; 2 romaine lettuce leaves; Salt and pepper to taste

Creamy Greek Yogurt Egg Salad Lettuce Wraps

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 Wraps

A refreshing twist on traditional egg salad, blending rich hard-boiled eggs with tangy nonfat Greek yogurt, crisp celery, and a hint of mustard. This recipe, wrapped in crisp lettuce leaves and accented with turkey bacon, creates a balanced, satisfying meal that's perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

37.9g

Fat

21.4g

Carbs

9.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1/4 cup diced celery

1 tbsp diced red onion

1 tsp Dijon mustard

1 oz turkey bacon, crumbled

2 romaine lettuce leaves

Salt and pepper to taste

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PREPARATION

1
Place the eggs in a pot and cover with water. Bring to a boil and simmer for 10 minutes until hard-boiled. Cool the eggs under cold running water and peel.
2
Chop the hard-boiled eggs into bite-sized pieces and place in a bowl.
3
Add the nonfat Greek yogurt, diced celery, red onion, and Dijon mustard to the bowl with the eggs.
4
Season with salt and pepper, then gently mix in the crumbled turkey bacon for added savory flavor.
5
Spoon the egg salad mixture into the romaine lettuce leaves, using them as wraps.
6
Serve immediately and enjoy your creamy, protein-packed egg salad lettuce wraps.