Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 150 grams Nonfat Greek Yogurt; 1 stalk Celery; 1 tsp Dijon Mustard; 2 leaves Butter Lettuce; 1 tbsp Fresh Dill; Salt and 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 refreshing twist on the classic egg salad as hard-boiled eggs are combined with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. This protein-packed, light, and flavorful wrap in butter lettuce leaves makes for a perfect meal any time of the day.

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NUTRITION

Protein

17.1g

Fat

5.3g

Carbs

7.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

150 grams Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

2 leaves Butter Lettuce

1 tbsp Fresh Dill

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, then simmer for 9-10 minutes until hard-boiled. Drain and cool under cold water before peeling.
2
Chop the hard-boiled eggs into bite-sized pieces and place them in a bowl.
3
Finely dice the celery and add to the eggs along with the fresh dill.
4
In a separate small bowl, mix the nonfat Greek yogurt with Dijon mustard, salt, and pepper.
5
Gently combine the yogurt mixture with the chopped eggs and celery until evenly coated.
6
Spoon the egg salad onto the butter lettuce leaves, using them as wraps.
7
Serve immediately and enjoy this creamy and protein-packed meal.