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 twist on the classic egg salad, where creamy nonfat Greek yogurt replaces traditional mayo, giving you a protein-packed, tangy, and satisfying meal. Crisp lettuce and crunchy celery add the perfect texture while dijon mustard and a pinch of salt and pepper elevate the flavors with a delicious kick.

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NUTRITION

145kcal
Protein
17g
Fat
5.6g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

100g Nonfat Greek Yogurt

1 Celery Stalk (approx. 40g)

1 tsp Dijon Mustard (approx. 5g)

2 Romaine Lettuce Leaves (approx. 50g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and simmering for about 9-12 minutes. Once done, cool the eggs in ice water and peel them.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and finely dice the celery.

  • 3

    In a mixing bowl, combine the chopped eggs, diced celery, nonfat Greek yogurt, and dijon mustard. Add salt and pepper to taste and mix well until creamy and evenly distributed.

  • 4

    Lay out the romaine lettuce leaves on a plate. Spoon the creamy egg salad evenly onto each leaf.

  • 5

    Serve immediately as a refreshing, high-protein wrap, perfect 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 fresh twist on the classic egg salad, where creamy nonfat Greek yogurt replaces traditional mayo, giving you a protein-packed, tangy, and satisfying meal. Crisp lettuce and crunchy celery add the perfect texture while dijon mustard and a pinch of salt and pepper elevate the flavors with a delicious kick.

NUTRITION

145kcal
Protein
17g
Fat
5.6g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

100g Nonfat Greek Yogurt

1 Celery Stalk (approx. 40g)

1 tsp Dijon Mustard (approx. 5g)

2 Romaine Lettuce Leaves (approx. 50g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and simmering for about 9-12 minutes. Once done, cool the eggs in ice water and peel them.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and finely dice the celery.

  • 3

    In a mixing bowl, combine the chopped eggs, diced celery, nonfat Greek yogurt, and dijon mustard. Add salt and pepper to taste and mix well until creamy and evenly distributed.

  • 4

    Lay out the romaine lettuce leaves on a plate. Spoon the creamy egg salad evenly onto each leaf.

  • 5

    Serve immediately as a refreshing, high-protein wrap, perfect for breakfast, lunch, or dinner.