Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a light and refreshing twist on traditional egg salad. This recipe combines protein-packed hard boiled eggs with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard and lemon juice, all nestled in crisp butter lettuce leaves. It's a balanced, nutrient-dense meal perfect for breakfast, lunch, or dinner.

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NUTRITION

384kcal
Protein
38.8g
Fat
20.4g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 stalk Celery (40g)

1 teaspoon Dijon Mustard (5g)

1 teaspoon Fresh Lemon Juice (5g)

3 Butter Lettuce Leaves (30g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by hard boiling the eggs. Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes before cooling in an ice bath.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    Finely dice the celery and add it to the chopped eggs.

  • 4

    In a mixing bowl, combine the eggs and celery with the Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper to taste.

  • 5

    Mix gently until well combined, ensuring the eggs are evenly coated with the dressing.

  • 6

    Lay out the butter lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 7

    Serve immediately and enjoy your refreshed, protein-rich meal.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a light and refreshing twist on traditional egg salad. This recipe combines protein-packed hard boiled eggs with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard and lemon juice, all nestled in crisp butter lettuce leaves. It's a balanced, nutrient-dense meal perfect for breakfast, lunch, or dinner.

NUTRITION

384kcal
Protein
38.8g
Fat
20.4g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 stalk Celery (40g)

1 teaspoon Dijon Mustard (5g)

1 teaspoon Fresh Lemon Juice (5g)

3 Butter Lettuce Leaves (30g)

Salt and Pepper to taste

PREPARATION

  • 1

    Start by hard boiling the eggs. Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes before cooling in an ice bath.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    Finely dice the celery and add it to the chopped eggs.

  • 4

    In a mixing bowl, combine the eggs and celery with the Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper to taste.

  • 5

    Mix gently until well combined, ensuring the eggs are evenly coated with the dressing.

  • 6

    Lay out the butter lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 7

    Serve immediately and enjoy your refreshed, protein-rich meal.