Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on traditional egg salad by swapping mayo for creamy Greek yogurt. This dish features tender, hard-boiled eggs mixed with crunchy celery, zesty Dijon mustard, and aromatic dill, all nestled in crisp lettuce leaves. Perfect as a light yet satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

363kcal
Protein
36.2g
Fat
20.4g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

1 tbsp Fresh Dill

4 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil and simmer for 10-12 minutes. Cool and peel the eggs.

  • 2

    Chop the hard-boiled eggs and finely dice the celery.

  • 3

    In a bowl, combine the chopped eggs, celery, nonfat Greek yogurt, Dijon mustard, and fresh dill. Mix well until creamy.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon a generous amount of the egg salad into each leaf.

  • 6

    Serve immediately as wraps or chill for a short period before serving for a cooler, refreshing meal.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on traditional egg salad by swapping mayo for creamy Greek yogurt. This dish features tender, hard-boiled eggs mixed with crunchy celery, zesty Dijon mustard, and aromatic dill, all nestled in crisp lettuce leaves. Perfect as a light yet satisfying meal for breakfast, lunch, or dinner.

NUTRITION

363kcal
Protein
36.2g
Fat
20.4g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

1 tbsp Fresh Dill

4 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil and simmer for 10-12 minutes. Cool and peel the eggs.

  • 2

    Chop the hard-boiled eggs and finely dice the celery.

  • 3

    In a bowl, combine the chopped eggs, celery, nonfat Greek yogurt, Dijon mustard, and fresh dill. Mix well until creamy.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon a generous amount of the egg salad into each leaf.

  • 6

    Serve immediately as wraps or chill for a short period before serving for a cooler, refreshing meal.