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; 1/2 cup nonfat plain Greek yogurt; 1 stalk celery, diced; 1 tablespoon red onion, finely chopped; 1 teaspoon Dijon mustard; 2 large romaine lettuce leaves; Salt and 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

A refreshing and protein-packed egg salad made creamy with nonfat Greek yogurt and crisp celery, served in crunchy lettuce wraps. This dish delivers a delightful balance of rich, savory flavors and satisfying textures, perfect for any meal of the day.

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NUTRITION

Protein

19.2g

Fat

5.2g

Carbs

7.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat plain Greek yogurt

1 stalk celery, diced

1 tablespoon red onion, finely chopped

1 teaspoon Dijon mustard

2 large romaine lettuce leaves

Salt and 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 and simmer for 9-10 minutes until hard-boiled.
2
While the eggs are cooking, finely chop the celery and red onion. Set aside.
3
Once the eggs are done, transfer them to an ice bath to cool, then peel and roughly chop them.
4
In a medium bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, chopped celery, and red onion. Mix gently until well incorporated.
5
Season the mixture with salt and pepper to taste.
6
Scoop the egg salad onto the romaine lettuce leaves, using them as wraps. Serve immediately and enjoy!