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 egg salad where creamy Greek yogurt replaces heavy mayonnaise. Combined with crunchy celery and fresh lettuce, this wrap is enhanced with a touch of mustard and ripe avocado for extra creaminess and nutrients. It’s a balanced meal perfect for any time of the day.

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NUTRITION

412kcal
Protein
31.5g
Fat
25.7g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup Plain Non-Fat Greek Yogurt (~120g)

1 stalk Celery (~40g), chopped

1 teaspoon Dijon Mustard

1/2 Avocado (~68g), diced

2 Romaine Lettuce Leaves (~40g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and boiling for about 9-12 minutes. Once done, cool and peel the eggs, then roughly chop them.

  • 2

    In a bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Mix thoroughly until well-incorporated.

  • 3

    Add in the finely chopped celery and diced avocado. Season with salt and freshly ground black pepper to taste, stirring gently to maintain texture.

  • 4

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

  • 5

    Serve immediately as a light and refreshing wrap, perfect 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 light yet satisfying egg salad where creamy Greek yogurt replaces heavy mayonnaise. Combined with crunchy celery and fresh lettuce, this wrap is enhanced with a touch of mustard and ripe avocado for extra creaminess and nutrients. It’s a balanced meal perfect for any time of the day.

NUTRITION

412kcal
Protein
31.5g
Fat
25.7g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup Plain Non-Fat Greek Yogurt (~120g)

1 stalk Celery (~40g), chopped

1 teaspoon Dijon Mustard

1/2 Avocado (~68g), diced

2 Romaine Lettuce Leaves (~40g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and boiling for about 9-12 minutes. Once done, cool and peel the eggs, then roughly chop them.

  • 2

    In a bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Mix thoroughly until well-incorporated.

  • 3

    Add in the finely chopped celery and diced avocado. Season with salt and freshly ground black pepper to taste, stirring gently to maintain texture.

  • 4

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

  • 5

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