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

A refreshing twist on classic egg salad, featuring hard-boiled eggs mixed with tangy nonfat Greek yogurt and lean turkey breast for an extra protein boost. Freshly chopped celery and green onion, along with a hint of Dijon mustard, bring a burst of flavor, all nestled in crisp butter lettuce wraps to make a satisfying and healthy meal.

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NUTRITION

233kcal
Protein
28.3g
Fat
10.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/4 cup Nonfat Greek Yogurt (~60g)

2 ounces Lean Turkey Breast (~56g)

1 stalk Celery (~40g), diced

1 Green Onion (~15g), chopped

1 teaspoon Dijon Mustard (~5g)

1 teaspoon Extra Virgin Olive Oil (~4.5g)

1 cup Butter Lettuce Leaves (~36g)

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PREPARATION

  • 1

    Place eggs in a small pot and cover with water. Bring to a boil and let simmer for about 9-10 minutes until hard-boiled. Drain and cool the eggs in cold water, then peel and chop them coarsely.

  • 2

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, and finely chopped lean turkey breast.

  • 3

    Add diced celery, chopped green onion, and Dijon mustard to the mixture. Drizzle in the olive oil and season with salt and pepper to taste.

  • 4

    Gently mix all the ingredients until well combined, ensuring the creamy texture coats the eggs and turkey evenly.

  • 5

    Spoon the egg salad onto washed butter lettuce leaves, using them as wraps. Serve immediately or chill for a refreshing 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

A refreshing twist on classic egg salad, featuring hard-boiled eggs mixed with tangy nonfat Greek yogurt and lean turkey breast for an extra protein boost. Freshly chopped celery and green onion, along with a hint of Dijon mustard, bring a burst of flavor, all nestled in crisp butter lettuce wraps to make a satisfying and healthy meal.

NUTRITION

233kcal
Protein
28.3g
Fat
10.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/4 cup Nonfat Greek Yogurt (~60g)

2 ounces Lean Turkey Breast (~56g)

1 stalk Celery (~40g), diced

1 Green Onion (~15g), chopped

1 teaspoon Dijon Mustard (~5g)

1 teaspoon Extra Virgin Olive Oil (~4.5g)

1 cup Butter Lettuce Leaves (~36g)

PREPARATION

  • 1

    Place eggs in a small pot and cover with water. Bring to a boil and let simmer for about 9-10 minutes until hard-boiled. Drain and cool the eggs in cold water, then peel and chop them coarsely.

  • 2

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, and finely chopped lean turkey breast.

  • 3

    Add diced celery, chopped green onion, and Dijon mustard to the mixture. Drizzle in the olive oil and season with salt and pepper to taste.

  • 4

    Gently mix all the ingredients until well combined, ensuring the creamy texture coats the eggs and turkey evenly.

  • 5

    Spoon the egg salad onto washed butter lettuce leaves, using them as wraps. Serve immediately or chill for a refreshing meal later.