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 traditional egg salad with creamy nonfat Greek yogurt, crunchy celery, and a hint of lemon and dill, all wrapped in crisp lettuce leaves. This light yet satisfying recipe is perfect for a quick breakfast, lunch, or dinner that balances smooth textures with fresh flavors.

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NUTRITION

349kcal
Protein
32.9g
Fat
20.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

0.33 cup Nonfat Greek Yogurt (80g)

1 stalk Celery (40g)

2 Romaine Lettuce leaves (50g total)

1 tsp Fresh Dill

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bring to a boil, then cover and let sit for 10-12 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the hard-boiled eggs coarsely and place them in a mixing bowl.

  • 3

    Dice the celery finely and add to the eggs along with the fresh dill.

  • 4

    Add the nonfat Greek yogurt and lemon juice to the bowl. Gently mix until well combined.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the creamy egg salad onto cleaned romaine lettuce leaves and serve immediately.

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 traditional egg salad with creamy nonfat Greek yogurt, crunchy celery, and a hint of lemon and dill, all wrapped in crisp lettuce leaves. This light yet satisfying recipe is perfect for a quick breakfast, lunch, or dinner that balances smooth textures with fresh flavors.

NUTRITION

349kcal
Protein
32.9g
Fat
20.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

0.33 cup Nonfat Greek Yogurt (80g)

1 stalk Celery (40g)

2 Romaine Lettuce leaves (50g total)

1 tsp Fresh Dill

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bring to a boil, then cover and let sit for 10-12 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the hard-boiled eggs coarsely and place them in a mixing bowl.

  • 3

    Dice the celery finely and add to the eggs along with the fresh dill.

  • 4

    Add the nonfat Greek yogurt and lemon juice to the bowl. Gently mix until well combined.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the creamy egg salad onto cleaned romaine lettuce leaves and serve immediately.