YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Egg Salad Lettuce Wrap
Enjoy a refreshing twist on the classic egg salad by using creamy Greek yogurt instead of mayo. This protein-packed dish features tender hard-boiled eggs mixed with crunchy celery and red onion, seasoned with Dijon mustard, salt, and pepper. Wrapped in crisp romaine lettuce leaves, it's an ideal choice for a clean, satisfying meal any time of day.
INGREDIENTS
4 large Eggs
1/2 cup Nonfat Greek Yogurt
1 tsp Dijon Mustard
1 stalk Celery, diced
2 tbsp Red Onion, finely chopped
Pinch Salt
Pinch Black Pepper
4 Romaine Lettuce Leaves
PREPARATION
Place the eggs in a pot and cover with water. Bring to a boil over medium heat. Once boiling, cook for 9-10 minutes for hard-boiled eggs.
Remove the eggs and place them in a bowl of ice water. Once cooled, peel and chop them into bite-sized pieces.
In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, diced celery, and chopped red onion. Mix gently to combine.
Season the egg mixture with a pinch of salt and black pepper, adjusting to taste.
Lay out the romaine lettuce leaves and spoon the egg salad onto each leaf, wrapping as desired.
Serve immediately, enjoying the creamy, tangy flavor of this protein-packed wrap.