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 total); 1/2 cup Plain Nonfat Greek Yogurt (120g); 1 teaspoon Dijon Mustard (5g); 1 stalk Celery (40g); 2 leaves Green Leaf Lettuce (60g); 1/4 teaspoon Paprika; Salt and 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

Enjoy a refreshing twist on a classic egg salad that marries the creaminess of Greek yogurt with the satisfying texture of hard-boiled eggs, crisp celery, and a hint of mustard. Served wrapped in crisp lettuce leaves, this dish provides a light yet protein-packed meal perfect for any time of the day.

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NUTRITION

Protein

39.1g

Fat

20.3g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 teaspoon Dijon Mustard (5g)

1 stalk Celery (40g)

2 leaves Green Leaf Lettuce (60g)

1/4 teaspoon Paprika

Salt and Black Pepper to taste

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PREPARATION

1
Peel and chop the hard-boiled eggs into bite-sized pieces.
2
Finely chop the celery and add it to the eggs in a mixing bowl.
3
Add the plain nonfat Greek yogurt and Dijon mustard to the bowl.
4
Season the mixture with salt, black pepper, and a pinch of paprika. Mix well until all ingredients are evenly coated.
5
Rinse and dry the green leaf lettuce leaves. Lay them flat on a plate.
6
Scoop the egg salad onto the center of each lettuce leaf and fold the edges to create a wrap.
7
Serve immediately and enjoy this creamy, protein-packed wrap at any meal.