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; 1/4 cup Nonfat Greek Yogurt; 1/4 cup chopped Celery; 2 tbsp chopped Red Onion; 1 tsp Dijon Mustard; 1 tsp Lemon Juice; 4 leaves Leaf Lettuce; Salt & 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 light and refreshing twist on classic egg salad, where creamy nonfat Greek yogurt replaces heavier dressings. Tender hard-boiled eggs, crisp celery, and a touch of red onion are whisked with a hint of Dijon mustard and lemon juice, then nestled in crisp lettuce leaves for an elegantly simple meal.

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NUTRITION

Protein

38.0g

Fat

20.3g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

2 tbsp chopped Red Onion

1 tsp Dijon Mustard

1 tsp Lemon Juice

4 leaves Leaf Lettuce

Salt & Pepper to taste

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PREPARATION

1
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
2
Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs into bite-sized pieces.
3
In a medium bowl, stir together the nonfat Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until well combined.
4
Add the chopped eggs, celery, and red onion to the bowl. Gently fold the ingredients together until evenly coated with the yogurt mixture.
5
Rinse and pat dry the lettuce leaves. Scoop a generous portion of the egg salad onto each leaf.
6
Serve immediately and enjoy this fresh, protein-packed wrap.