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 fresh and tangy twist on classic egg salad, where creamy nonfat Greek yogurt replaces heavier mayo. This light yet satisfying wrap features tender hard-boiled eggs mixed with crisp celery and a touch of sharp red onion, all nestled in crisp lettuce leaves. Perfect for a protein-packed meal any time of the day.

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NUTRITION

343kcal
Protein
37.1g
Fat
15.4g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

0.75 cup Nonfat Greek Yogurt (~170g)

1 stalk Celery (~40g)

1 tablespoon Red Onion (~15g)

1 teaspoon Dijon Mustard (~5g)

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard boiled.

  • 2

    Transfer the eggs to an ice bath to cool, then peel and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, finely chopped red onion, and Dijon mustard.

  • 4

    Season with salt and pepper, mixing all ingredients until well combined.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture into each leaf.

  • 6

    Serve immediately as a refreshing wrap for breakfast, lunch, or dinner.

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 fresh and tangy twist on classic egg salad, where creamy nonfat Greek yogurt replaces heavier mayo. This light yet satisfying wrap features tender hard-boiled eggs mixed with crisp celery and a touch of sharp red onion, all nestled in crisp lettuce leaves. Perfect for a protein-packed meal any time of the day.

NUTRITION

343kcal
Protein
37.1g
Fat
15.4g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

0.75 cup Nonfat Greek Yogurt (~170g)

1 stalk Celery (~40g)

1 tablespoon Red Onion (~15g)

1 teaspoon Dijon Mustard (~5g)

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard boiled.

  • 2

    Transfer the eggs to an ice bath to cool, then peel and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, finely chopped red onion, and Dijon mustard.

  • 4

    Season with salt and pepper, mixing all ingredients until well combined.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture into each leaf.

  • 6

    Serve immediately as a refreshing wrap for breakfast, lunch, or dinner.