Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 Large Eggs; 1/4 cup Plain Nonfat Greek Yogurt; 1 Celery stalk, chopped; 2 slices Red Onion, finely chopped; 1 tsp Dijon Mustard; 4 Lettuce Leaves (Romaine); Pinch of Salt; Pinch of Black Pepper

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 protein-packed egg salad elevated with creamy Greek yogurt and crunchy celery, all nestled in crisp lettuce wraps. This versatile dish works perfectly as breakfast, lunch, or dinner, delivering a satisfying blend of textures and flavors with a hint of tang from mustard and a dash of pepper.

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NUTRITION

Protein

11.8g

Fat

5.2g

Carbs

7.6g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/4 cup Plain Nonfat Greek Yogurt

1 Celery stalk, chopped

2 slices Red Onion, finely chopped

1 tsp Dijon Mustard

4 Lettuce Leaves (Romaine)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Place the eggs in a pot and cover with water. Bring to a boil and let simmer for 9-10 minutes for hard-boiled eggs.
2
Once boiled, transfer the eggs to a bowl of ice water to cool, then peel and roughly chop them.
3
In a mixing bowl, combine the chopped eggs, Greek yogurt, diced celery, finely chopped red onion, and Dijon mustard.
4
Season the mixture with a pinch of salt and black pepper, then gently mix until well combined.
5
Lay out fresh lettuce leaves on a plate and spoon the egg salad onto each leaf.
6
Serve immediately, enjoying the crisp lettuce with the creamy, protein-packed egg salad.