Name: Creamy Greek Yogurt Egg Salad Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 1/2 cup Nonfat Greek Yogurt; 1 Celery stalk, chopped; 1 tbsp Red Onion, diced; 1 tsp Dijon Mustard; 1 tsp Extra Virgin Olive Oil; 2 Butter Lettuce leaves; 1 tbsp Fresh Dill (optional)

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

Enjoy these refreshing wraps filled with tender hard-boiled eggs mixed with creamy nonfat Greek yogurt, crunchy celery, a hint of red onion, and the zesty kick of Dijon mustard. Perfectly seasoned with salt, pepper, and dill, all nestled in crisp butter lettuce leaves for a satisfying and protein-packed meal any time of day.

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NUTRITION

Protein

33.3g

Fat

19.9g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Nonfat Greek Yogurt

1 Celery stalk, chopped

1 tbsp Red Onion, diced

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

2 Butter Lettuce leaves

1 tbsp Fresh Dill (optional)

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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 simmer for 9-12 minutes. Cool and peel the eggs.
2
Chop the hard-boiled eggs roughly and place them in a mixing bowl.
3
Add the nonfat Greek yogurt, chopped celery, diced red onion, Dijon mustard, and fresh dill into the bowl.
4
Drizzle the olive oil over the mixture and gently stir until all ingredients are evenly combined. Season with salt and pepper to taste.
5
Separate the butter lettuce leaves from their core and rinse them thoroughly. Pat dry.
6
Spoon the egg salad onto the lettuce leaves, wrap, and serve immediately.