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; 1/2 cup Nonfat Greek Yogurt; 1 stalk Celery; 1 Green Onion; 4 Lettuce Leaves; 1 tsp Dijon Mustard; 1 tsp Fresh Dill (optional); 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

Enjoy a fresh twist on the classic egg salad, where creamy nonfat Greek yogurt replaces traditional mayo, lending a lighter yet tangy flavor. This recipe features perfectly hard-boiled eggs combined with crisp celery and green onions, all wrapped in delicate lettuce leaves for a satisfying, protein-packed meal.

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NUTRITION

Protein

14.6g

Fat

5.2g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1 Green Onion

4 Lettuce Leaves

1 tsp Dijon Mustard

1 tsp Fresh Dill (optional)

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 remove from heat, cover, and let sit for 10-12 minutes until eggs are hard-boiled.
2
Drain the hot water and transfer eggs into a bowl of ice water to cool. Once cool, peel the eggs and roughly chop them.
3
Finely dice celery and green onion. In a mixing bowl, combine the chopped eggs, celery, and green onion.
4
Add the nonfat Greek yogurt, Dijon mustard, and fresh dill. Mix gently ensuring the eggs are evenly coated.
5
Season the mixture with salt and pepper to taste.
6
Spoon the egg salad into washed lettuce leaves, using them as wraps.
7
Serve immediately and enjoy!