Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 Hard-Boiled Eggs (approx. 250g); 1/4 cup Plain Nonfat Greek Yogurt (approx. 60g); 1 Celery stalk, diced (approx. 40g); 1 tbsp Red Onion, finely chopped (approx. 15g); 1 tsp Dijon Mustard (approx. 5g); Pinch Salt; Pinch Black Pepper; 4 Romaine Lettuce Leaves (approx. 50g)

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 refreshing twist on a classic egg salad with a creamy Greek yogurt dressing. Hard-boiled eggs are chopped and mixed with crunchy celery, a hint of red onion, and Dijon mustard for extra zing, all wrapped in crisp romaine lettuce leaves for a light yet satisfying meal.

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NUTRITION

Protein

37.1g

Fat

25.4g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

5 Hard-Boiled Eggs (approx. 250g)

1/4 cup Plain Nonfat Greek Yogurt (approx. 60g)

1 Celery stalk, diced (approx. 40g)

1 tbsp Red Onion, finely chopped (approx. 15g)

1 tsp Dijon Mustard (approx. 5g)

Pinch Salt

Pinch Black Pepper

4 Romaine Lettuce Leaves (approx. 50g)

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PREPARATION

1
Peel the hard-boiled eggs and roughly chop them into bite-sized pieces.
2
In a mixing bowl, combine the chopped eggs with the Greek yogurt to create a creamy base.
3
Add the diced celery, finely chopped red onion, and Dijon mustard. Mix gently to distribute the flavors evenly.
4
Season with a pinch of salt and black pepper to taste.
5
Spoon the egg salad mixture onto washed and dried romaine lettuce leaves.
6
Fold the lettuce around the filling to form wraps, and serve immediately.