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; 1/2 cup nonfat Greek yogurt; 1 celery stalk; 1/8 small red onion; 1 tsp Dijon mustard; 1 tsp olive oil; 4 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

Enjoy a refreshing twist on traditional egg salad by swapping heavy mayo for protein-packed Greek yogurt. This dish blends tender hard-boiled eggs with crunchy celery and a hint of red onion, all tossed in a light dressing of Dijon mustard and olive oil. Wrapped in crisp lettuce leaves, it's a satisfying meal that strikes the perfect balance of creamy texture and crunchy freshness.

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NUTRITION

Protein

33g

Fat

19.9g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup nonfat Greek yogurt

1 celery stalk

1/8 small red onion

1 tsp Dijon mustard

1 tsp olive oil

4 lettuce leaves

Salt and pepper to taste

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PREPARATION

1
Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and let the eggs cook for 10-12 minutes until hard-boiled.
2
Drain the hot water and place the eggs in a bowl of ice water to cool. Once cooled, peel the eggs and chop them into bite-sized pieces.
3
Finely chop the celery and red onion. In a medium bowl, combine the Greek yogurt, Dijon mustard, olive oil, celery, and red onion.
4
Gently fold in the chopped eggs and season with salt and pepper to taste.
5
Lay out the lettuce leaves and scoop a portion of the egg salad into each wrap, serving immediately.