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 Nonfat Greek Yogurt (~125g); 1/4 cup chopped Celery (~40g); 1 tablespoon diced Red Onion (~15g); 1 teaspoon Dijon Mustard (~5g); 1 tablespoon Fresh Dill (~2g); 1 teaspoon Lemon Juice (~5g); 2 Lettuce Leaves (~40g); 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

Enjoy a refreshing twist on the classic egg salad that combines protein-packed hard-boiled eggs with creamy nonfat Greek yogurt, crisp celery, and a hint of tangy lemon. This clean, satisfying dish is perfectly wrapped in tender lettuce leaves, making it an ideal meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.3g

Fat

20.5g

Carbs

10.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

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

1/4 cup chopped Celery (~40g)

1 tablespoon diced Red Onion (~15g)

1 teaspoon Dijon Mustard (~5g)

1 tablespoon Fresh Dill (~2g)

1 teaspoon Lemon Juice (~5g)

2 Lettuce Leaves (~40g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Hard boil the eggs by placing them in a pot of cold water. Bring the water to a boil and simmer for 9-12 minutes, then cool under running water before peeling.
2
Chop the peeled eggs roughly and transfer them to a bowl.
3
Add the nonfat Greek yogurt to the eggs, then mix in the chopped celery, diced red onion, Dijon mustard, fresh dill, and lemon juice.
4
Season with salt and pepper, adjusting to taste.
5
Spoon the egg salad onto lettuce leaves, using them as wraps.
6
Serve immediately or chill for later enjoyment.