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 protein-packed twist on classic egg salad, where tender, hard-boiled eggs and extra egg whites are blended with creamy nonfat Greek yogurt, crisp celery, and a hint of tangy Dijon mustard. Lightened up with buttery avocado and fresh butter lettuce wraps, this dish delivers a balanced mix of textures and flavors perfect for any meal of the day.

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NUTRITION

373kcal
Protein
33.0g
Fat
23g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1/4 cup plain nonfat Greek yogurt

1/4 medium avocado

1/4 cup chopped celery

1 tbsp finely chopped red onion

1 tsp Dijon mustard

2 leaves butter lettuce

Salt and pepper to taste

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PREPARATION

  • 1

    Place the whole eggs and egg whites in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until fully set.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Peel the eggs once they are cool enough to handle.

  • 3

    Roughly chop the peeled eggs and combine them in a mixing bowl with the chopped celery, red onion, and avocado.

  • 4

    Add in the plain nonfat Greek yogurt and Dijon mustard. Mix gently until the ingredients are well coated and the salad is creamy.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the egg salad onto the butter lettuce leaves to serve as wraps.

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 protein-packed twist on classic egg salad, where tender, hard-boiled eggs and extra egg whites are blended with creamy nonfat Greek yogurt, crisp celery, and a hint of tangy Dijon mustard. Lightened up with buttery avocado and fresh butter lettuce wraps, this dish delivers a balanced mix of textures and flavors perfect for any meal of the day.

NUTRITION

373kcal
Protein
33.0g
Fat
23g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1/4 cup plain nonfat Greek yogurt

1/4 medium avocado

1/4 cup chopped celery

1 tbsp finely chopped red onion

1 tsp Dijon mustard

2 leaves butter lettuce

Salt and pepper to taste

PREPARATION

  • 1

    Place the whole eggs and egg whites in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until fully set.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Peel the eggs once they are cool enough to handle.

  • 3

    Roughly chop the peeled eggs and combine them in a mixing bowl with the chopped celery, red onion, and avocado.

  • 4

    Add in the plain nonfat Greek yogurt and Dijon mustard. Mix gently until the ingredients are well coated and the salad is creamy.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the egg salad onto the butter lettuce leaves to serve as wraps.