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 protein-packed meal with a creamy twist on a classic egg salad. This dish features hard-boiled eggs combined with tangy Greek yogurt, crisp celery, and a dash of Dijon mustard, all wrapped in fresh lettuce leaves for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

365kcal
Protein
36.5g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (~200g)

1/2 cup Nonfat Greek Yogurt (~125g)

3 Romaine Lettuce Leaves (~60g)

1/4 cup chopped Celery (~25g)

1 tsp Dijon Mustard (~5g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel the hard-boiled eggs and roughly chop them in a medium bowl.

  • 2

    Add the Greek yogurt, chopped celery, and Dijon mustard to the eggs.

  • 3

    Season the mixture with salt and pepper, then gently stir until well combined.

  • 4

    Lay out the romaine lettuce leaves on a plate and scoop a generous amount of the egg salad onto each leaf.

  • 5

    Serve immediately, enjoying as a light breakfast, lunch, or dinner wrap.

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 protein-packed meal with a creamy twist on a classic egg salad. This dish features hard-boiled eggs combined with tangy Greek yogurt, crisp celery, and a dash of Dijon mustard, all wrapped in fresh lettuce leaves for a satisfying crunch.

NUTRITION

365kcal
Protein
36.5g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (~200g)

1/2 cup Nonfat Greek Yogurt (~125g)

3 Romaine Lettuce Leaves (~60g)

1/4 cup chopped Celery (~25g)

1 tsp Dijon Mustard (~5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Peel the hard-boiled eggs and roughly chop them in a medium bowl.

  • 2

    Add the Greek yogurt, chopped celery, and Dijon mustard to the eggs.

  • 3

    Season the mixture with salt and pepper, then gently stir until well combined.

  • 4

    Lay out the romaine lettuce leaves on a plate and scoop a generous amount of the egg salad onto each leaf.

  • 5

    Serve immediately, enjoying as a light breakfast, lunch, or dinner wrap.