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 (approx 200g total); 1/2 cup Nonfat Plain Greek Yogurt (125g); 1 stalk Celery (40g); 1/4 small Red Onion (15g); 1 tbsp Fresh Dill (3g); 1 tsp Yellow Mustard (5g); 2 Romaine Lettuce Leaves (50g); Salt & 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

This light yet satisfying egg salad gets a healthy twist using creamy nonfat Greek yogurt in place of traditional mayo. Packed with protein from eggs and boosted with refreshing celery and dill, it’s the perfect nutritious meal served in crisp lettuce wraps.

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NUTRITION

Protein

37.2g

Fat

20.3g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx 200g total)

1/2 cup Nonfat Plain Greek Yogurt (125g)

1 stalk Celery (40g)

1/4 small Red Onion (15g)

1 tbsp Fresh Dill (3g)

1 tsp Yellow Mustard (5g)

2 Romaine Lettuce Leaves (50g)

Salt & Pepper to taste

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PREPARATION

1
Hard boil the eggs by placing them in boiling water for 9-10 minutes. Once cooked, drain and cool before peeling.
2
Chop the peeled eggs and place them in a medium bowl.
3
Dice the celery and finely chop the red onion. Add them to the chopped eggs along with the fresh dill.
4
Mix in the Greek yogurt and yellow mustard. Season with salt and pepper, and stir until all ingredients are well combined.
5
Spoon the egg salad onto the romaine lettuce leaves, using them as wraps.
6
Serve immediately and enjoy a fresh, protein-packed meal.