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

A refreshing twist on a classic egg salad that combines the creaminess of nonfat Greek yogurt with the rich flavor of hard-boiled eggs, crisp celery, and zesty green onions, all wrapped in fresh lettuce leaves. This dish strikes a satisfying balance between protein and light calories, perfect for any meal of the day.

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NUTRITION

377kcal
Protein
34.8g
Fat
20.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (≈200g total)

1/3 cup Nonfat Greek Yogurt (≈80g)

1/4 cup diced Celery (≈40g)

2 pieces Green Onion (≈20g)

1 tablespoon Lemon Juice (≈15g)

4 Butter Lettuce Leaves (≈50g total)

1 teaspoon Dijon Mustard

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, then reduce heat and simmer for 9-12 minutes. Once cooked, drain the hot water and transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    In a bowl, mix the chopped eggs with nonfat Greek yogurt, diced celery, finely sliced green onions, Dijon mustard, and lemon juice. Stir until the ingredients are well combined.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Serve the creamy egg salad in butter lettuce leaves, using them as wraps. Enjoy as a light lunch or dinner option!

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

A refreshing twist on a classic egg salad that combines the creaminess of nonfat Greek yogurt with the rich flavor of hard-boiled eggs, crisp celery, and zesty green onions, all wrapped in fresh lettuce leaves. This dish strikes a satisfying balance between protein and light calories, perfect for any meal of the day.

NUTRITION

377kcal
Protein
34.8g
Fat
20.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (≈200g total)

1/3 cup Nonfat Greek Yogurt (≈80g)

1/4 cup diced Celery (≈40g)

2 pieces Green Onion (≈20g)

1 tablespoon Lemon Juice (≈15g)

4 Butter Lettuce Leaves (≈50g total)

1 teaspoon Dijon Mustard

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, then reduce heat and simmer for 9-12 minutes. Once cooked, drain the hot water and transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    In a bowl, mix the chopped eggs with nonfat Greek yogurt, diced celery, finely sliced green onions, Dijon mustard, and lemon juice. Stir until the ingredients are well combined.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Serve the creamy egg salad in butter lettuce leaves, using them as wraps. Enjoy as a light lunch or dinner option!