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 a classic egg salad with a creamy, light Greek yogurt dressing. Packed with protein and bursting with flavor, this dish features tender hard-boiled eggs, crisp celery, and zesty mustard wrapped in crisp, fresh romaine lettuce. Perfect for a quick breakfast, a satisfying lunch, or a light dinner.

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NUTRITION

360kcal
Protein
33.1g
Fat
20.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g total)

1/3 cup Nonfat Greek Yogurt (approx. 80g)

1 stalk Celery (approx. 40g), chopped

3 Romaine Lettuce leaves (approx. 50g total)

1 tsp Dijon Mustard

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 10 minutes. After boiling, cool the eggs under running cold water and peel them.

  • 2

    In a bowl, chop the hard-boiled eggs roughly and combine with chopped celery.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs and celery, mixing well until the ingredients are evenly coated. Season with salt and black pepper to taste.

  • 4

    Separate and rinse the romaine lettuce leaves thoroughly, then pat them dry.

  • 5

    Spoon a generous portion 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

Enjoy a refreshing twist on a classic egg salad with a creamy, light Greek yogurt dressing. Packed with protein and bursting with flavor, this dish features tender hard-boiled eggs, crisp celery, and zesty mustard wrapped in crisp, fresh romaine lettuce. Perfect for a quick breakfast, a satisfying lunch, or a light dinner.

NUTRITION

360kcal
Protein
33.1g
Fat
20.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g total)

1/3 cup Nonfat Greek Yogurt (approx. 80g)

1 stalk Celery (approx. 40g), chopped

3 Romaine Lettuce leaves (approx. 50g total)

1 tsp Dijon Mustard

Salt and Black Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 10 minutes. After boiling, cool the eggs under running cold water and peel them.

  • 2

    In a bowl, chop the hard-boiled eggs roughly and combine with chopped celery.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs and celery, mixing well until the ingredients are evenly coated. Season with salt and black pepper to taste.

  • 4

    Separate and rinse the romaine lettuce leaves thoroughly, then pat them dry.

  • 5

    Spoon a generous portion of the egg salad onto each lettuce leaf, and serve immediately.