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 fresh and satisfying twist on classic egg salad by replacing traditional mayo with creamy nonfat Greek yogurt. This delightful dish brings together tender hard-boiled eggs, crisp celery, and tangy mustard, all wrapped in crisp lettuce leaves, creating a harmonious blend of flavors and textures perfect for any meal of the day.

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NUTRITION

147kcal
Protein
17.3g
Fat
5.7g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

0.75 cup Nonfat Greek Yogurt (180g)

1 stalk Celery (40g), diced

1 teaspoon Dijon Mustard (5g)

4 Romaine Lettuce Leaves (120g)

Pinch of Salt

Pinch of Black Pepper

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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 10-12 minutes until hard-boiled. Drain and place into an ice bath to cool.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Stir until the mixture is evenly combined.

  • 4

    Season the egg salad with a pinch of salt and black pepper. Adjust seasoning according to your taste.

  • 5

    Separate and wash the romaine lettuce leaves. Pat them dry.

  • 6

    Spoon the creamy egg salad onto each lettuce leaf, then serve immediately as a fresh wrap or enjoy as is.

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 fresh and satisfying twist on classic egg salad by replacing traditional mayo with creamy nonfat Greek yogurt. This delightful dish brings together tender hard-boiled eggs, crisp celery, and tangy mustard, all wrapped in crisp lettuce leaves, creating a harmonious blend of flavors and textures perfect for any meal of the day.

NUTRITION

147kcal
Protein
17.3g
Fat
5.7g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

0.75 cup Nonfat Greek Yogurt (180g)

1 stalk Celery (40g), diced

1 teaspoon Dijon Mustard (5g)

4 Romaine Lettuce Leaves (120g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until hard-boiled. Drain and place into an ice bath to cool.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Stir until the mixture is evenly combined.

  • 4

    Season the egg salad with a pinch of salt and black pepper. Adjust seasoning according to your taste.

  • 5

    Separate and wash the romaine lettuce leaves. Pat them dry.

  • 6

    Spoon the creamy egg salad onto each lettuce leaf, then serve immediately as a fresh wrap or enjoy as is.