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 Greek yogurt; 1 stalk celery; 2 tablespoons red onion; 1 teaspoon Dijon mustard; 2 leaves romaine lettuce; 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

Savor a light yet satiating meal that blends the creamy tang of Greek yogurt with perfectly chopped hard-boiled eggs and crisp vegetables, all nestled within fresh lettuce leaves. This dish is a refreshing balance of protein and healthy fats, ideal for a clean, energizing start or a fulfilling midday meal.

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NUTRITION

Protein

36.4g

Fat

19.6g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 stalk celery

2 tablespoons red onion

1 teaspoon Dijon mustard

2 leaves romaine lettuce

Salt and pepper to taste

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PREPARATION

1
Place the eggs in a pot and cover with water. Bring to a boil, then reduce to a simmer for 9-10 minutes to hard boil the eggs.
2
Once cooked, transfer the eggs to ice water to cool. Peel and chop them into bite-sized pieces.
3
In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and finely chopped red onion.
4
Stir in the Dijon mustard and season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
5
Lay out the romaine lettuce leaves and scoop the egg salad mixture onto each leaf.
6
Fold or roll the lettuce around the filling and serve immediately, enjoying this protein-packed, creamy wrap.