YOUR SOLIN GENERATED RECIPE
Creamy Zesty Egg Salad Lettuce Wraps
Hard-boiled eggs mashed with tangy Greek yogurt and zesty Dijon, nestled into crisp butter lettuce cups for a refreshing crunch.
INGREDIENTS
4 large eggs
0.75 cup non-fat Greek yogurt
1 tbsp Dijon mustard
1 tsp extra virgin olive oil
0.5 cup celery
2 tbsp red onion
1 tbsp lemon juice
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
4 large butter lettuce leaves
PREPARATION
Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let stand covered for 10 minutes.
Submerge eggs in an ice bath for 5 minutes, then peel and finely chop.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, lemon juice, sea salt, black pepper, and smoked paprika.
Stir the chopped eggs, diced celery, red onion, and fresh dill into the yogurt mixture until thoroughly combined.
Arrange the butter lettuce leaves on a platter and divide the egg salad evenly among them.