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 (~200g); 1/2 cup Plain Nonfat Greek Yogurt (~122g); 1 tsp Dijon Mustard (~5g); 1/2 stalk Celery (~20g); 1/4 medium Red Onion (~25g); 3 leaves Lettuce (~60g); Pinch of Salt; Pinch of Black Pepper

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 protein-packed, creamy egg salad using nonfat Greek yogurt as a light substitute for traditional mayo. This refreshing dish is perfectly paired with crisp lettuce wraps and accented with a hint of Dijon mustard and crunchy celery, making it ideal for breakfast, lunch, or dinner.

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NUTRITION

Protein

37.9g

Fat

20.3g

Carbs

9.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/2 cup Plain Nonfat Greek Yogurt (~122g)

1 tsp Dijon Mustard (~5g)

1/2 stalk Celery (~20g)

1/4 medium Red Onion (~25g)

3 leaves Lettuce (~60g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Place eggs in a small pot and cover with water. Bring to a boil and then simmer for 9-10 minutes for hard-boiled eggs.
2
Once cooked, transfer eggs to a bowl of ice water to cool. Peel and chop the eggs into bite-sized pieces.
3
In a medium bowl, combine the chopped eggs with Greek yogurt and Dijon mustard.
4
Finely chop the celery and red onion and add to the egg mixture. Season with a pinch of salt and black pepper.
5
Mix everything gently until well combined.
6
Lay out the lettuce leaves and spoon the egg salad evenly into each wrap.
7
Serve immediately, or chill for 10 minutes to allow flavors to meld.