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 classic egg salad with a creamy, tangy kick from nonfat Greek yogurt, accented by crisp celery and green onion. This versatile dish is perfect for breakfast, lunch, or dinner, served in crisp lettuce wraps for a light, satisfying meal.

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NUTRITION

385kcal
Protein
39g
Fat
20.2g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Plain Nonfat Greek Yogurt

1 tbsp Dijon Mustard

1/4 cup chopped Celery

2 Green Onion stalks

2 Romaine Lettuce leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Transfer eggs to a bowl of ice water to cool.

  • 2

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

  • 3

    In a medium bowl, combine the chopped eggs with Greek yogurt and Dijon mustard.

  • 4

    Add in the chopped celery and sliced green onions. Mix gently until well incorporated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the egg salad onto the lettuce leaves, wrap, and enjoy 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 classic egg salad with a creamy, tangy kick from nonfat Greek yogurt, accented by crisp celery and green onion. This versatile dish is perfect for breakfast, lunch, or dinner, served in crisp lettuce wraps for a light, satisfying meal.

NUTRITION

385kcal
Protein
39g
Fat
20.2g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Plain Nonfat Greek Yogurt

1 tbsp Dijon Mustard

1/4 cup chopped Celery

2 Green Onion stalks

2 Romaine Lettuce leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Transfer eggs to a bowl of ice water to cool.

  • 2

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

  • 3

    In a medium bowl, combine the chopped eggs with Greek yogurt and Dijon mustard.

  • 4

    Add in the chopped celery and sliced green onions. Mix gently until well incorporated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the egg salad onto the lettuce leaves, wrap, and enjoy immediately.