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 light yet satisfying creamy egg salad, where classic hard-boiled eggs meet a tangy, protein-rich Greek yogurt dressing. Fresh chives and a hint of Dijon mustard elevate the flavor profile, all wrapped in crisp lettuce leaves for a delightful, low-calorie meal ideal for breakfast, lunch, or dinner.

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NUTRITION

367kcal
Protein
36.8g
Fat
19.4g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Chives (3g)

3 Romaine Lettuce Leaves (30g)

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 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water for a few minutes to cool. Peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, chopped chives, salt, and pepper. Mix gently until evenly coated.

  • 4

    Lay out the romaine lettuce leaves on a plate. Scoop a generous portion of the egg salad onto each lettuce leaf.

  • 5

    Serve immediately and enjoy the refreshing, protein-packed wrap.

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 light yet satisfying creamy egg salad, where classic hard-boiled eggs meet a tangy, protein-rich Greek yogurt dressing. Fresh chives and a hint of Dijon mustard elevate the flavor profile, all wrapped in crisp lettuce leaves for a delightful, low-calorie meal ideal for breakfast, lunch, or dinner.

NUTRITION

367kcal
Protein
36.8g
Fat
19.4g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Chives (3g)

3 Romaine Lettuce Leaves (30g)

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 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water for a few minutes to cool. Peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, chopped chives, salt, and pepper. Mix gently until evenly coated.

  • 4

    Lay out the romaine lettuce leaves on a plate. Scoop a generous portion of the egg salad onto each lettuce leaf.

  • 5

    Serve immediately and enjoy the refreshing, protein-packed wrap.