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 light yet satisfying twist on classic egg salad, where protein-packed hard-boiled eggs meet creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard, all served wrapped in fresh, crunchy lettuce. Perfect for a quick breakfast, filling lunch, or a nutritious dinner.

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NUTRITION

385kcal
Protein
38.1g
Fat
19.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/2 cup nonfat Greek yogurt (125g)

2 romaine lettuce leaves (50g)

1/4 cup chopped celery (25g)

1 tsp Dijon mustard (5g)

Salt & pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, then bring to a boil and simmer for 9-12 minutes. Drain and cool before peeling.

  • 2

    Finely chop the hard boiled eggs and combine them in a bowl with the nonfat Greek yogurt.

  • 3

    Add the chopped celery and Dijon mustard to the eggs and yogurt. Mix gently until well incorporated.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Scoop the egg salad onto large romaine lettuce leaves, wrapping them neatly. Serve immediately and enjoy.

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 light yet satisfying twist on classic egg salad, where protein-packed hard-boiled eggs meet creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard, all served wrapped in fresh, crunchy lettuce. Perfect for a quick breakfast, filling lunch, or a nutritious dinner.

NUTRITION

385kcal
Protein
38.1g
Fat
19.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/2 cup nonfat Greek yogurt (125g)

2 romaine lettuce leaves (50g)

1/4 cup chopped celery (25g)

1 tsp Dijon mustard (5g)

Salt & pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, then bring to a boil and simmer for 9-12 minutes. Drain and cool before peeling.

  • 2

    Finely chop the hard boiled eggs and combine them in a bowl with the nonfat Greek yogurt.

  • 3

    Add the chopped celery and Dijon mustard to the eggs and yogurt. Mix gently until well incorporated.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Scoop the egg salad onto large romaine lettuce leaves, wrapping them neatly. Serve immediately and enjoy.