YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Egg Salad Lettuce Wrap
A refreshing and protein-packed egg salad made creamy with nonfat Greek yogurt, accented with a hint of Dijon mustard and green onion. Served in crisp lettuce wraps, this dish is an excellent balanced meal that's both satisfying and light, offering a delightful combination of textures and flavors.
INGREDIENTS
4 large Eggs
1/3 cup Nonfat Greek Yogurt
1/2 teaspoon Dijon Mustard
1 medium Green Onion
4 Romaine Lettuce Leaves
Salt & Pepper to taste
PREPARATION
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 9-10 minutes until hard boiled.
Drain the hot water and cool the eggs in an ice bath or under cold running water. Peel once cooled.
Chop the peeled eggs roughly and transfer them to a medium bowl.
Finely slice the green onion and add it to the eggs.
Add the nonfat Greek yogurt and Dijon mustard to the bowl. Season with salt and pepper to taste.
Mix all the ingredients thoroughly until the egg salad is well combined.
Separate and wash the romaine lettuce leaves, then pat dry. Spoon the egg salad onto each lettuce leaf.
Serve immediately as a light, refreshing meal or snack.