YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Egg Salad Lettuce Wrap
Savor the refreshing and protein-packed goodness of this creamy egg salad. Hard-boiled eggs are mixed with tangy Greek yogurt, crisp celery, a hint of red onion, and a dash of Dijon mustard, all nestled in a crisp lettuce wrap. Perfectly balanced for any meal, this dish delights with its creamy texture and bright, herb-infused finish.
INGREDIENTS
4 large Eggs (200g total)
1/2 cup Plain Non-Fat Greek Yogurt (125g)
1 Celery Stalk (40g)
1/4 small Red Onion (15g)
1 tsp Dijon Mustard (5g)
1 tbsp Fresh Dill (2g)
Pinch of Salt
Pinch of Black Pepper
3 Romaine Lettuce Leaves (45g)
PREPARATION
Place the eggs in a pot and cover with cold water. Bring to a boil, then simmer for 9-10 minutes until hard-boiled.
Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and roughly chop them.
Finely dice the celery stalk and red onion. Roughly chop the fresh dill.
In a mixing bowl, combine the chopped eggs, diced celery, red onion, Dijon mustard, Greek yogurt, and fresh dill. Season with a pinch of salt and black pepper.
Mix gently until all ingredients are evenly combined.
Spoon the creamy egg salad onto a bed of romaine lettuce leaves. Roll or fold the leaves to serve as wraps.
Serve immediately or refrigerate for later use.