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

A refreshing twist on a classic egg salad, featuring creamy nonfat Greek yogurt instead of mayo. This dish is light yet satisfying, combining the rich flavor of hard-boiled eggs with the tang of mustard and fresh herbs, all wrapped in crisp butter lettuce leaves.

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NUTRITION

389kcal
Protein
39.6g
Fat
20g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

3 leaves Butter Lettuce

1 tbsp Dijon Mustard

1 tbsp Chives (optional)

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-12 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool down. Peel and chop the eggs into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and finely chopped chives if using. Season with salt and pepper to taste.

  • 4

    Gently toss the mixture until well combined and creamy.

  • 5

    Separate the butter lettuce leaves, wash them, and pat dry.

  • 6

    Scoop a generous amount of the egg salad onto each lettuce leaf and serve immediately.

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

A refreshing twist on a classic egg salad, featuring creamy nonfat Greek yogurt instead of mayo. This dish is light yet satisfying, combining the rich flavor of hard-boiled eggs with the tang of mustard and fresh herbs, all wrapped in crisp butter lettuce leaves.

NUTRITION

389kcal
Protein
39.6g
Fat
20g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

3 leaves Butter Lettuce

1 tbsp Dijon Mustard

1 tbsp Chives (optional)

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-12 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool down. Peel and chop the eggs into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and finely chopped chives if using. Season with salt and pepper to taste.

  • 4

    Gently toss the mixture until well combined and creamy.

  • 5

    Separate the butter lettuce leaves, wash them, and pat dry.

  • 6

    Scoop a generous amount of the egg salad onto each lettuce leaf and serve immediately.