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); 1/2 cup Low-Fat Greek Yogurt (125g); 1 stalk Celery (40g), chopped; 1 tsp Dijon Mustard (5g); 2 Lettuce Leaves (50g); 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

Indulge in a refreshing twist on the classic egg salad with a creamy Greek yogurt base, complemented by crisp celery and a hint of Dijon mustard. This dish is light, flavorful, and perfect for a quick meal wrapped in crisp lettuce leaves.

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NUTRITION

Protein

17.3g

Fat

5.4g

Carbs

8.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Low-Fat Greek Yogurt (125g)

1 stalk Celery (40g), chopped

1 tsp Dijon Mustard (5g)

2 Lettuce Leaves (50g)

Salt and Pepper to taste

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PREPARATION

1
Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes to hard-boil.
2
Drain the eggs and cool them under cold running water before peeling.
3
Chop the hard-boiled eggs roughly and place in a bowl.
4
Add the Greek yogurt, finely chopped celery, Dijon mustard, and a pinch of salt and pepper.
5
Mix thoroughly until all ingredients are well combined.
6
Spoon the egg salad mixture onto the lettuce leaves, using them as wraps.
7
Serve immediately and enjoy your light, protein-packed meal.