Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 1/3 cup nonfat plain Greek yogurt; 1 stalk celery, chopped; A small amount (~1/8) red onion, finely diced; 1 teaspoon Dijon mustard; 2 large lettuce leaves; Salt & black 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

A protein-packed twist on the classic egg salad that swaps out heavy mayo for creamy nonfat Greek yogurt. Tender, hard-boiled eggs are combined with crunch celery, a hint of red onion, and a dash of Dijon mustard, then served wrapped in crisp lettuce for a light yet satisfying meal.

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NUTRITION

Protein

38.5g

Fat

25.3g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/3 cup nonfat plain Greek yogurt

1 stalk celery, chopped

A small amount (~1/8) red onion, finely diced

1 teaspoon Dijon mustard

2 large lettuce leaves

Salt & black pepper to taste

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PREPARATION

1
Place the eggs in a saucepan and cover with water. Bring to a boil and then simmer for 10-12 minutes until hard-boiled.
2
Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and chop them roughly.
3
In a mixing bowl, combine the chopped eggs, Greek yogurt, chopped celery, finely diced red onion, and Dijon mustard. Mix well.
4
Season the mixture with salt and black pepper to taste.
5
Scoop the egg salad onto the large lettuce leaves to serve as wraps.
6
Enjoy immediately for optimal texture, or refrigerate and consume within a day.