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.

Creamy Greek Yogurt Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wrap

Enjoy a refreshing twist on classic egg salad with this creamy Greek yogurt version. Hard-boiled eggs are mixed with tangy nonfat Greek yogurt, crisp celery, and a hint of red onion, all wrapped in fresh romaine lettuce leaves. Perfect for any time of day, this dish is light yet satisfying, balancing rich flavors and textures while fitting perfectly within your protein and calorie goals.

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NUTRITION

363kcal
Protein
35.5g
Fat
20.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g total)

1/2 cup Nonfat Greek Yogurt (~110g)

2 Romaine Lettuce Leaves (~50g)

1 Celery Stalk (~40g)

1 tbsp Red Onion (~15g)

1 tbsp Lemon Juice (~15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover and remove from heat, letting them sit for 10-12 minutes before cooling in ice water.

  • 2

    Peel the cooled eggs and chop them into medium-sized pieces.

  • 3

    Dice the celery and mince the red onion finely. In a bowl, combine the chopped eggs, celery, and red onion.

  • 4

    Add the nonfat Greek yogurt and lemon juice to the bowl. Mix gently until all ingredients are evenly coated. Season with salt and pepper to taste.

  • 5

    Separate the romaine lettuce leaves, wash and pat dry them. Scoop a generous portion of the egg salad onto each leaf.

  • 6

    Serve immediately for a refreshing, protein-packed meal at breakfast, lunch, or dinner.

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.

Creamy Greek Yogurt Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wrap

Enjoy a refreshing twist on classic egg salad with this creamy Greek yogurt version. Hard-boiled eggs are mixed with tangy nonfat Greek yogurt, crisp celery, and a hint of red onion, all wrapped in fresh romaine lettuce leaves. Perfect for any time of day, this dish is light yet satisfying, balancing rich flavors and textures while fitting perfectly within your protein and calorie goals.

NUTRITION

363kcal
Protein
35.5g
Fat
20.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g total)

1/2 cup Nonfat Greek Yogurt (~110g)

2 Romaine Lettuce Leaves (~50g)

1 Celery Stalk (~40g)

1 tbsp Red Onion (~15g)

1 tbsp Lemon Juice (~15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover and remove from heat, letting them sit for 10-12 minutes before cooling in ice water.

  • 2

    Peel the cooled eggs and chop them into medium-sized pieces.

  • 3

    Dice the celery and mince the red onion finely. In a bowl, combine the chopped eggs, celery, and red onion.

  • 4

    Add the nonfat Greek yogurt and lemon juice to the bowl. Mix gently until all ingredients are evenly coated. Season with salt and pepper to taste.

  • 5

    Separate the romaine lettuce leaves, wash and pat dry them. Scoop a generous portion of the egg salad onto each leaf.

  • 6

    Serve immediately for a refreshing, protein-packed meal at breakfast, lunch, or dinner.