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; 1/2 cup Nonfat Greek Yogurt; 1 stalk Celery; 1 teaspoon Dijon Mustard; 1 teaspoon Fresh Dill; 2 leaves Romaine Lettuce

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 light yet satisfying twist on traditional egg salad featuring tender hard-boiled eggs mixed with creamy nonfat Greek yogurt, crisp celery, and a hint of tangy Dijon mustard, all nestled in fresh romaine lettuce wraps. This dish delivers a delightful balance of texture and flavor, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

Protein

19.2g

Fat

5.4g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1 teaspoon Dijon Mustard

1 teaspoon Fresh Dill

2 leaves Romaine Lettuce

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PREPARATION

1
Begin by hard boiling the eggs. Place eggs in a pot and cover with water, bring to a boil, then simmer for 10 minutes. Remove eggs and cool under cold running water.
2
Peel the eggs and chop them into bite-sized pieces. Transfer to a mixing bowl.
3
Finely dice the celery and add to the eggs along with the fresh dill.
4
Stir in the nonfat Greek yogurt and Dijon mustard until the ingredients are well combined. Season with salt and pepper to taste.
5
Spoon the egg salad evenly onto washed romaine lettuce leaves.
6
Serve immediately for a refreshing meal or refrigerate and enjoy chilled later.