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 traditional egg salad with a creamy, tangy Greek yogurt blend, accented by crunchy celery, a hint of red onion, and a dash of Dijon mustard. Served wrapped in crisp butter lettuce, this dish is versatile for any meal of the day, offering a refreshing burst of flavors and a balanced mix of protein and healthy fats.

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NUTRITION

362kcal
Protein
34.2g
Fat
20.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (hard-boiled)

1/3 cup Plain Non-Fat Greek Yogurt

1 stalk Celery, diced

2 tbsp Red Onion, finely chopped

1 tsp Dijon Mustard

3 Butter Lettuce leaves

Salt to taste

Black Pepper (pinch)

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PREPARATION

  • 1

    Peel the hard-boiled eggs and chop them into bite-sized pieces.

  • 2

    In a bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard.

  • 3

    Add the diced celery and finely chopped red onion to the mixture.

  • 4

    Season with salt and a pinch of black pepper, then gently stir until all ingredients are well incorporated.

  • 5

    Spoon the creamy egg salad evenly onto each butter lettuce leaf.

  • 6

    Serve immediately for a crisp and refreshing meal, suitable for breakfast, lunch, or dinner.

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 traditional egg salad with a creamy, tangy Greek yogurt blend, accented by crunchy celery, a hint of red onion, and a dash of Dijon mustard. Served wrapped in crisp butter lettuce, this dish is versatile for any meal of the day, offering a refreshing burst of flavors and a balanced mix of protein and healthy fats.

NUTRITION

362kcal
Protein
34.2g
Fat
20.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (hard-boiled)

1/3 cup Plain Non-Fat Greek Yogurt

1 stalk Celery, diced

2 tbsp Red Onion, finely chopped

1 tsp Dijon Mustard

3 Butter Lettuce leaves

Salt to taste

Black Pepper (pinch)

PREPARATION

  • 1

    Peel the hard-boiled eggs and chop them into bite-sized pieces.

  • 2

    In a bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard.

  • 3

    Add the diced celery and finely chopped red onion to the mixture.

  • 4

    Season with salt and a pinch of black pepper, then gently stir until all ingredients are well incorporated.

  • 5

    Spoon the creamy egg salad evenly onto each butter lettuce leaf.

  • 6

    Serve immediately for a crisp and refreshing meal, suitable for breakfast, lunch, or dinner.