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; 1/3 cup Nonfat Plain Greek Yogurt; 1/4 cup chopped Celery; 1 tablespoon chopped Red Onion; 1 teaspoon Dijon Mustard; Salt and Black Pepper to taste; 2 Lettuce Leaves

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

Savor a light yet satisfying twist on traditional egg salad with this creamy Greek yogurt version. Tender boiled eggs are chopped and mixed with crunchy celery, a hint of red onion, and a touch of Dijon mustard, all perfectly blended with nonfat Greek yogurt. Served in crisp lettuce leaves, this dish provides a refreshing, protein-packed meal ideal for any time of the day.

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NUTRITION

Protein

12.4g

Fat

5.6g

Carbs

7.0g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Plain Greek Yogurt

1/4 cup chopped Celery

1 tablespoon chopped Red Onion

1 teaspoon Dijon Mustard

Salt and Black Pepper to taste

2 Lettuce Leaves

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PREPARATION

1
Place eggs in a pot and cover with water. Bring the water to a boil, then reduce heat and simmer for 9-12 minutes until eggs are hard-boiled.
2
Drain the water and cool the eggs under running cold water. Peel and roughly chop the eggs.
3
In a bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, red onion, and Dijon mustard.
4
Season the mixture with salt and black pepper to taste. Stir well until all ingredients are evenly coated.
5
Line a plate with fresh lettuce leaves and spoon the egg salad into the leaves. Wrap or serve open-faced.
6
Enjoy immediately or chill in the refrigerator for a refreshing, protein-packed meal.