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 vibrant twist on the classic egg salad, where creamy nonfat Greek yogurt replaces traditional mayo. This dish unites tender, hard-boiled eggs with crunchy celery and a hint of red onion, all wrapped up in crisp lettuce leaves for a refreshing, protein-packed meal suitable any time of day.

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NUTRITION

378kcal
Protein
37.5g
Fat
19.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/2 cup nonfat Greek yogurt (125g)

1 stalk celery (40g)

1 tbsp red onion (15g)

1 tsp Dijon mustard (5g)

3 leaves romaine lettuce

Salt and pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil and then simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, cool the eggs in cold water, peel them, and chop into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely dice the celery and red onion, then mix into the egg mixture. Season with salt and pepper to taste.

  • 5

    Wash and dry the romaine lettuce leaves. Spoon the egg salad onto each leaf to serve.

  • 6

    Enjoy immediately as a refreshing, protein-rich wrap or chill for a cool, crisp meal later.

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 vibrant twist on the classic egg salad, where creamy nonfat Greek yogurt replaces traditional mayo. This dish unites tender, hard-boiled eggs with crunchy celery and a hint of red onion, all wrapped up in crisp lettuce leaves for a refreshing, protein-packed meal suitable any time of day.

NUTRITION

378kcal
Protein
37.5g
Fat
19.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/2 cup nonfat Greek yogurt (125g)

1 stalk celery (40g)

1 tbsp red onion (15g)

1 tsp Dijon mustard (5g)

3 leaves romaine lettuce

Salt and pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil and then simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, cool the eggs in cold water, peel them, and chop into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely dice the celery and red onion, then mix into the egg mixture. Season with salt and pepper to taste.

  • 5

    Wash and dry the romaine lettuce leaves. Spoon the egg salad onto each leaf to serve.

  • 6

    Enjoy immediately as a refreshing, protein-rich wrap or chill for a cool, crisp meal later.