Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs (hard-boiled); 0.75 cup Nonfat Greek Yogurt; 2 Romaine Lettuce Leaves; 1 Celery stalk, diced; 1 Tablespoon Red Onion, diced; 1 Teaspoon Dijon Mustard; 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

Enjoy a refreshing twist on classic egg salad! Tender, hard-boiled eggs are combined with creamy nonfat Greek yogurt, crisp celery, and a hint of red onion, all perfectly seasoned with Dijon mustard, salt, and pepper. Served in crunchy lettuce wraps, this dish delivers a satisfying and balanced meal that's ideal for any time of day.

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NUTRITION

Protein

36.5g

Fat

15.3g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (hard-boiled)

0.75 cup Nonfat Greek Yogurt

2 Romaine Lettuce Leaves

1 Celery stalk, diced

1 Tablespoon Red Onion, diced

1 Teaspoon Dijon Mustard

Salt and Pepper to taste

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PREPARATION

1
Place eggs in a small pot and cover with water. Bring to a boil over medium heat and cook for 9-10 minutes. Transfer eggs to an ice bath to cool, then peel and chop them roughly.
2
In a medium bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Mix well.
3
Add diced celery and red onion to the egg mixture. Season with salt and pepper to taste, and stir until evenly distributed.
4
Lay out the romaine lettuce leaves and spoon the egg salad onto each leaf, using them as wraps.
5
Serve immediately and enjoy your fresh, creamy egg salad lettuce wrap.