Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs (150g total); 1/2 cup nonfat plain Greek yogurt (125g); 1/4 cup chopped celery (25g); 1 tablespoon finely chopped red onion (15g); 1 teaspoon Dijon mustard (5g); 2 lettuce leaves (40g); Salt and 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 fresh and satisfying egg salad elevated with creamy nonfat Greek yogurt. This light yet flavorful wrap features tender hard-boiled eggs combined with crisp celery, zesty red onion, and a hint of Dijon mustard, all nestled in crisp lettuce leaves. Perfect for a quick lunch that packs protein and keeps your calories in check.

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NUTRITION

Protein

33.0g

Fat

15.3g

Carbs

10.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g total)

1/2 cup nonfat plain Greek yogurt (125g)

1/4 cup chopped celery (25g)

1 tablespoon finely chopped red onion (15g)

1 teaspoon Dijon mustard (5g)

2 lettuce leaves (40g)

Salt and pepper to taste

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PREPARATION

1
Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes until hard-boiled. Cool the eggs under cold running water and peel them.
2
Chop the peeled eggs and transfer them into a mixing bowl.
3
Add the nonfat Greek yogurt and Dijon mustard to the eggs. Stir until well combined.
4
Mix in the chopped celery and red onion, then season with salt and pepper to taste.
5
Lay out the lettuce leaves on a plate and evenly spoon the egg salad mixture onto each leaf, forming wraps.
6
Serve immediately and enjoy your protein-packed, low-calorie meal.