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 (150g); 2 Egg Whites (66g); 170g Plain Non-Fat Greek Yogurt; 1 tsp Dijon Mustard (5g); 3 Romaine Lettuce leaves (60g); 1 tbsp Fresh Chives (3g); Salt and Black 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

A light and refreshing twist on a classic egg salad, combining the creaminess of Greek yogurt with the richness of eggs and a hint of Dijon mustard. This dish is perfectly wrapped in crisp lettuce leaves, offering a balanced mix of textures and flavors ideal for a healthy breakfast, lunch, or dinner option.

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NUTRITION

Protein

43.3g

Fat

15.2g

Carbs

10g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

2 Egg Whites (66g)

170g Plain Non-Fat Greek Yogurt

1 tsp Dijon Mustard (5g)

3 Romaine Lettuce leaves (60g)

1 tbsp Fresh Chives (3g)

Salt and Black Pepper to taste

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PREPARATION

1
Boil the eggs until hard-cooked, about 9-12 minutes. Cool under running water and peel them.
2
Chop the hard-boiled eggs into bite-sized pieces and place them in a mixing bowl.
3
Add the egg whites to the bowl, ensuring they're chopped similarly.
4
Stir in the Greek yogurt and Dijon mustard until the eggs are thoroughly coated.
5
Mix in the chopped fresh chives, and season with salt and black pepper to taste.
6
Lay out the romaine lettuce leaves and evenly distribute the egg salad mixture among them.
7
Serve immediately for a fresh, protein-packed meal or refrigerate briefly for a chilled option.