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 (≈200g total); 1/3 cup Nonfat Greek Yogurt (≈80g); 1 stalk Celery (≈40g); 1 tbsp Red Onion (≈10g); 1 tsp Fresh Lemon Juice (≈5g); 1 tsp Dijon Mustard (≈3g); 2 Romaine Lettuce Leaves (≈50g); 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 refreshing twist on classic egg salad, where tender hard-boiled eggs are combined with creamy nonfat Greek yogurt, crunchy celery, a hint of tangy red onion, and a squeeze of lemon, all nestled in crisp romaine lettuce leaves. This light yet satisfying dish is perfect for any meal of the day.

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NUTRITION

Protein

33.2g

Fat

20.5g

Carbs

13.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (≈200g total)

1/3 cup Nonfat Greek Yogurt (≈80g)

1 stalk Celery (≈40g)

1 tbsp Red Onion (≈10g)

1 tsp Fresh Lemon Juice (≈5g)

1 tsp Dijon Mustard (≈3g)

2 Romaine Lettuce Leaves (≈50g)

Salt & Pepper to taste

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PREPARATION

1
Hard boil the eggs by placing them in a saucepan, covering with water, and simmering for about 10 minutes. Once done, cool them under cold running water and peel.
2
Chop the hard-boiled eggs into bite-sized pieces and place them in a mixing bowl.
3
Finely dice the celery and red onion, then add them to the bowl with the eggs.
4
Add the nonfat Greek yogurt, Dijon mustard, and a squeeze of fresh lemon juice to the mixture. Stir gently until all ingredients are well combined.
5
Season with salt and pepper to taste.
6
Lay out the romaine lettuce leaves and spoon the egg salad evenly into each leaf.
7
Serve immediately, enjoying the fresh crunch of the lettuce paired with the creamy egg salad.