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 Large Egg White; 1/4 cup Plain Greek Yogurt (Nonfat); 1/4 cup diced Celery; 1 tbsp finely diced Red Onion; 1 tsp Dijon Mustard; 2 Romaine Lettuce Leaves

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 refreshingly light yet satisfying twist on traditional egg salad. This recipe combines tender, hard-boiled eggs with creamy nonfat Greek yogurt, crunchy celery, and a hint of sharp red onion and Dijon mustard, all nestled in crisp romaine lettuce leaves. Perfect for a quick meal that packs a protein punch without extra heaviness.

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NUTRITION

Protein

33.6g

Fat

20.2g

Carbs

9.2g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Large Egg White

1/4 cup Plain Greek Yogurt (Nonfat)

1/4 cup diced Celery

1 tbsp finely diced Red Onion

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

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PREPARATION

1
Place the eggs in a saucepan and cover with water. Bring to a boil and then simmer for about 9-10 minutes until hard boiled. Drain and cool under running water before peeling.
2
Chop the peeled eggs finely and transfer them to a mixing bowl.
3
Add the egg white along with the Greek yogurt to the chopped eggs. Stir until thoroughly combined.
4
Mix in the diced celery, red onion, and Dijon mustard. Season with salt and pepper to taste.
5
Spoon the egg salad mixture onto the romaine lettuce leaves, using them as wraps.
6
Serve immediately and enjoy this protein-packed, creamy egg salad wrap.