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 and satisfying twist on traditional egg salad, where hard-boiled eggs meet creamy Greek yogurt, crisp celery, and a hint of tangy Dijon mustard. This light yet protein-packed dish is perfectly wrapped in crisp lettuce leaves, making it a versatile meal option to energize your day.

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NUTRITION

115kcal
Protein
11.5g
Fat
5g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1/4 cup diced Celery

1 tbsp diced Red Onion

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and simmer for 10-12 minutes until hard-boiled.

  • 2

    Once done, cool eggs under cold running water and peel them. Roughly chop the eggs.

  • 3

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

  • 4

    Mix thoroughly and season with salt and pepper to taste.

  • 5

    Spoon the egg salad onto washed romaine lettuce leaves, then wrap or serve open-faced as desired.

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 and satisfying twist on traditional egg salad, where hard-boiled eggs meet creamy Greek yogurt, crisp celery, and a hint of tangy Dijon mustard. This light yet protein-packed dish is perfectly wrapped in crisp lettuce leaves, making it a versatile meal option to energize your day.

NUTRITION

115kcal
Protein
11.5g
Fat
5g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1/4 cup diced Celery

1 tbsp diced Red Onion

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and simmer for 10-12 minutes until hard-boiled.

  • 2

    Once done, cool eggs under cold running water and peel them. Roughly chop the eggs.

  • 3

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

  • 4

    Mix thoroughly and season with salt and pepper to taste.

  • 5

    Spoon the egg salad onto washed romaine lettuce leaves, then wrap or serve open-faced as desired.