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 classic egg salad with a creamy blend of nonfat Greek yogurt, tender hard-boiled eggs, and crisp veggies, all wrapped in crisp lettuce for a light yet satisfying meal.

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NUTRITION

376kcal
Protein
38.5g
Fat
20.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (~200g)

1/2 cup plain nonfat Greek yogurt (~120g)

1/4 cup chopped celery (~25g)

1 tbsp minced red onion (~10g)

1 tsp Dijon mustard (~5g)

2 leaves romaine lettuce (~100g)

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Once cooked, drain the eggs and place them in an ice bath to cool. Peel and roughly chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, chopped celery, minced red onion, and Dijon mustard.

  • 4

    Season the mixture with salt and pepper to taste, and stir until all ingredients are well mixed.

  • 5

    Lay out the romaine lettuce leaves and spoon an even portion of the egg salad onto each leaf to serve as a wrap.

  • 6

    Enjoy your creamy and protein-packed lettuce wraps immediately or chill for a refreshing cold meal.

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 classic egg salad with a creamy blend of nonfat Greek yogurt, tender hard-boiled eggs, and crisp veggies, all wrapped in crisp lettuce for a light yet satisfying meal.

NUTRITION

376kcal
Protein
38.5g
Fat
20.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (~200g)

1/2 cup plain nonfat Greek yogurt (~120g)

1/4 cup chopped celery (~25g)

1 tbsp minced red onion (~10g)

1 tsp Dijon mustard (~5g)

2 leaves romaine lettuce (~100g)

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Once cooked, drain the eggs and place them in an ice bath to cool. Peel and roughly chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, chopped celery, minced red onion, and Dijon mustard.

  • 4

    Season the mixture with salt and pepper to taste, and stir until all ingredients are well mixed.

  • 5

    Lay out the romaine lettuce leaves and spoon an even portion of the egg salad onto each leaf to serve as a wrap.

  • 6

    Enjoy your creamy and protein-packed lettuce wraps immediately or chill for a refreshing cold meal.