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 large Egg White; 1/2 cup Nonfat Greek Yogurt; 1/4 cup chopped Celery; 1 teaspoon Dijon Mustard; 1 teaspoon Extra Virgin Olive Oil; 2 Romaine Lettuce leaves; Salt and Pepper to taste

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 a refreshing twist on traditional egg salad! Creamy Greek yogurt replaces mayonnaise in this light twist, perfectly paired with crisp celery and tangy Dijon mustard, all tucked inside chilled lettuce wraps. This dish offers a balanced mix of protein and healthy fats, making for a satisfying meal any time of day.

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NUTRITION

Protein

32.8g

Fat

20g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 large Egg White

1/2 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

1 teaspoon Dijon Mustard

1 teaspoon Extra Virgin Olive Oil

2 Romaine Lettuce leaves

Salt and Pepper to taste

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PREPARATION

1
Place the eggs and egg white in a saucepan and cover with water. Bring to a boil and let simmer for about 9-10 minutes until they are hard boiled.
2
Once cooked, place the eggs in a bowl with cold water to cool. Peel and chop the eggs into bite-sized pieces.
3
In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, olive oil, and chopped celery. Mix gently until well combined.
4
Season the egg salad with salt and pepper to taste.
5
Scoop the creamy egg salad onto washed romaine lettuce leaves, creating easy-to-eat wraps.
6
Serve immediately and enjoy your balanced, flavorful meal.