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 the classic egg salad, where creamy, tangy Greek yogurt replaces mayo, delivering rich protein and a vibrant crunch from celery and green onion, all wrapped in crisp lettuce leaves. This satisfying meal can be enjoyed any time of day, perfect for a balanced breakfast, lunch, or dinner.

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NUTRITION

367kcal
Protein
35.0g
Fat
20.3g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (hard boiled)

1/2 cup Plain Nonfat Greek Yogurt

1 Celery Stalk, chopped

1 Green Onion, finely sliced

1/2 tsp Fresh Dill (optional)

1/4 tsp Salt

1/8 tsp Black Pepper

4 Lettuce Leaves

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PREPARATION

  • 1

    Start by hard boiling the eggs. Place them in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the hard-boiled eggs into bite-size pieces and transfer to a large mixing bowl.

  • 3

    Add the plain nonfat Greek yogurt to the eggs along with the chopped celery and finely sliced green onion.

  • 4

    Season the mixture with salt, black pepper, and fresh dill if using. Stir gently until well combined and creamy.

  • 5

    Lay out the lettuce leaves on a serving plate. Scoop generous portions of the egg salad onto each lettuce leaf.

  • 6

    Serve immediately or refrigerate until ready to enjoy.

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 the classic egg salad, where creamy, tangy Greek yogurt replaces mayo, delivering rich protein and a vibrant crunch from celery and green onion, all wrapped in crisp lettuce leaves. This satisfying meal can be enjoyed any time of day, perfect for a balanced breakfast, lunch, or dinner.

NUTRITION

367kcal
Protein
35.0g
Fat
20.3g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (hard boiled)

1/2 cup Plain Nonfat Greek Yogurt

1 Celery Stalk, chopped

1 Green Onion, finely sliced

1/2 tsp Fresh Dill (optional)

1/4 tsp Salt

1/8 tsp Black Pepper

4 Lettuce Leaves

PREPARATION

  • 1

    Start by hard boiling the eggs. Place them in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the hard-boiled eggs into bite-size pieces and transfer to a large mixing bowl.

  • 3

    Add the plain nonfat Greek yogurt to the eggs along with the chopped celery and finely sliced green onion.

  • 4

    Season the mixture with salt, black pepper, and fresh dill if using. Stir gently until well combined and creamy.

  • 5

    Lay out the lettuce leaves on a serving plate. Scoop generous portions of the egg salad onto each lettuce leaf.

  • 6

    Serve immediately or refrigerate until ready to enjoy.