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 and protein-packed twist on the classic egg salad, where hard-boiled eggs are combined with creamy Greek yogurt and crunchy celery, all wrapped in crisp lettuce leaves. This versatile dish is perfect for breakfast, lunch, or dinner, delivering a balance of protein and flavor with every bite.

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NUTRITION

328kcal
Protein
36.2g
Fat
15.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Nonfat Plain Greek Yogurt

1 stalk Celery, diced

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

1 tbsp Fresh Dill (optional)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the 3 eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, turn off the heat and let them sit for 10-12 minutes. Cool in an ice bath.

  • 2

    Once cooled, peel the eggs and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs, 1 cup nonfat plain Greek yogurt, 1 tsp Dijon mustard, and the diced celery. If using, add 1 tbsp finely chopped fresh dill.

  • 4

    Season with salt and pepper to taste, and gently stir until all ingredients are well incorporated.

  • 5

    Lay out 3 large romaine lettuce leaves and spoon the egg salad onto each leaf. Wrap and enjoy!

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 and protein-packed twist on the classic egg salad, where hard-boiled eggs are combined with creamy Greek yogurt and crunchy celery, all wrapped in crisp lettuce leaves. This versatile dish is perfect for breakfast, lunch, or dinner, delivering a balance of protein and flavor with every bite.

NUTRITION

328kcal
Protein
36.2g
Fat
15.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Nonfat Plain Greek Yogurt

1 stalk Celery, diced

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

1 tbsp Fresh Dill (optional)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the 3 eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, turn off the heat and let them sit for 10-12 minutes. Cool in an ice bath.

  • 2

    Once cooled, peel the eggs and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs, 1 cup nonfat plain Greek yogurt, 1 tsp Dijon mustard, and the diced celery. If using, add 1 tbsp finely chopped fresh dill.

  • 4

    Season with salt and pepper to taste, and gently stir until all ingredients are well incorporated.

  • 5

    Lay out 3 large romaine lettuce leaves and spoon the egg salad onto each leaf. Wrap and enjoy!