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; 1/3 cup nonfat plain Greek yogurt; 1 celery stalk, chopped; 1 green onion, chopped; 2 romaine lettuce leaves; 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 fresh and protein-packed twist on the classic egg salad. This recipe blends tender, hard-boiled eggs with tangy nonfat Greek yogurt, crunchy celery, and a hint of green onion, all wrapped in crisp romaine lettuce leaves. It’s a light, refreshing dish that's perfect any time of day.

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NUTRITION

Protein

33.2g

Fat

20.2g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat plain Greek yogurt

1 celery stalk, chopped

1 green onion, chopped

2 romaine lettuce leaves

Salt & Pepper to taste

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PREPARATION

1
Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for 9-12 minutes for hard-boiled eggs.
2
Remove the eggs and place them in an ice bath to cool for about 5 minutes. Once cool, peel and roughly chop the eggs.
3
In a mixing bowl, combine the chopped eggs with the nonfat plain Greek yogurt, finely chopped celery, and green onion.
4
Season the mixture with salt and pepper to taste. Stir until all ingredients are well incorporated.
5
Spoon the egg salad evenly onto the romaine lettuce leaves, using them as wraps.
6
Serve immediately for a fresh and light meal, or chill in the refrigerator before serving.