Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large Eggs; 1/4 cup Nonfat Greek Yogurt; 1 Celery Stalk, chopped; 1 Green Onion, chopped; 1 teaspoon Lemon Juice; 2 Romaine 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 protein-packed twist on a classic egg salad with a creamy Greek yogurt dressing. Tender hard-boiled eggs are chopped and mixed with crisp celery and zesty green onion, then lightly seasoned with lemon juice, salt, and pepper. All this goodness is wrapped in fresh, crunchy romaine lettuce leaves, making it a satisfying and refreshing meal suitable for any time of day.

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NUTRITION

Protein

38.1g

Fat

25g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 Celery Stalk, chopped

1 Green Onion, chopped

1 teaspoon Lemon Juice

2 Romaine Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

1
Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Cool the eggs in cold water and peel them.
2
Chop the hard-boiled eggs roughly and place them in a mixing bowl.
3
Add the nonfat Greek yogurt, chopped celery, and green onion to the bowl.
4
Drizzle in the lemon juice and season with salt and pepper. Stir gently to combine all ingredients while keeping some texture in the eggs.
5
Lay out the romaine lettuce leaves and distribute the egg salad evenly between them.
6
Serve immediately as a light yet satisfying lunch, dinner, or even a protein-packed breakfast option.