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 fresh take on classic egg salad, where creamy nonfat Greek yogurt replaces traditional mayo for a lighter yet satisfying twist. Hard-boiled eggs are mixed with crunchy celery, a hint of lemon and Dijon mustard, all wrapped in crisp romaine lettuce leaves – perfect for a nutritious meal that delights your taste buds.

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NUTRITION

366kcal
Protein
35.0g
Fat
20.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/2 cup nonfat Greek yogurt (120g)

1/4 cup chopped celery (25g)

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

2 romaine lettuce leaves

Salt and pepper, to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain the eggs and run under cold water until cool. Peel and chop the eggs roughly.

  • 3

    In a medium bowl, combine the chopped eggs with Greek yogurt, chopped celery, Dijon mustard, and fresh lemon juice.

  • 4

    Gently mix until all ingredients are well incorporated. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon generous portions of the egg salad onto each leaf.

  • 6

    Serve immediately as a light yet satisfying meal.

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 fresh take on classic egg salad, where creamy nonfat Greek yogurt replaces traditional mayo for a lighter yet satisfying twist. Hard-boiled eggs are mixed with crunchy celery, a hint of lemon and Dijon mustard, all wrapped in crisp romaine lettuce leaves – perfect for a nutritious meal that delights your taste buds.

NUTRITION

366kcal
Protein
35.0g
Fat
20.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/2 cup nonfat Greek yogurt (120g)

1/4 cup chopped celery (25g)

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

2 romaine lettuce leaves

Salt and pepper, to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain the eggs and run under cold water until cool. Peel and chop the eggs roughly.

  • 3

    In a medium bowl, combine the chopped eggs with Greek yogurt, chopped celery, Dijon mustard, and fresh lemon juice.

  • 4

    Gently mix until all ingredients are well incorporated. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon generous portions of the egg salad onto each leaf.

  • 6

    Serve immediately as a light yet satisfying meal.