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, where creamy nonfat Greek yogurt replaces mayo, and a touch of Dijon and fresh chives elevate the flavor. Served in crisp romaine lettuce leaves, this dish is perfect any time of day and keeps you within your macro and calorie goals.

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NUTRITION

326kcal
Protein
34.4g
Fat
15.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

3/4 cup Nonfat Greek Yogurt (~170g)

3 Romaine Lettuce leaves (~60g)

1 tsp Dijon Mustard

1 tbsp Chopped Fresh Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce heat and simmer for 10 minutes. Drain and cool the eggs, then peel them.

  • 2

    Chop the cooled eggs into bite-sized pieces and transfer them into a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and chopped fresh chives to the eggs. Season with salt and pepper to taste.

  • 4

    Gently mix all ingredients until the egg salad is well combined and creamy.

  • 5

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

  • 6

    Serve immediately and enjoy your light, protein-packed meal.

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, where creamy nonfat Greek yogurt replaces mayo, and a touch of Dijon and fresh chives elevate the flavor. Served in crisp romaine lettuce leaves, this dish is perfect any time of day and keeps you within your macro and calorie goals.

NUTRITION

326kcal
Protein
34.4g
Fat
15.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

3/4 cup Nonfat Greek Yogurt (~170g)

3 Romaine Lettuce leaves (~60g)

1 tsp Dijon Mustard

1 tbsp Chopped Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce heat and simmer for 10 minutes. Drain and cool the eggs, then peel them.

  • 2

    Chop the cooled eggs into bite-sized pieces and transfer them into a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and chopped fresh chives to the eggs. Season with salt and pepper to taste.

  • 4

    Gently mix all ingredients until the egg salad is well combined and creamy.

  • 5

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

  • 6

    Serve immediately and enjoy your light, protein-packed meal.