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 twist on traditional egg salad. This version uses protein-packed eggs mixed with creamy nonfat Greek yogurt, fresh herbs, and a hint of tangy lemon juice, all wrapped in crisp lettuce leaves. Perfect for any meal time, it's refreshing, flavorful, and nourishing.

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NUTRITION

137kcal
Protein
17.2g
Fat
5.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/2 cup Nonfat Plain Greek Yogurt (~122g)

1 tsp Lemon Juice (~5g)

1 tsp Dijon Mustard (~5g)

1 tsp Fresh Dill (~1g)

3 Romaine Lettuce Leaves (~75g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Boil the eggs in a pot of water for about 9-10 minutes until hard-boiled.

  • 2

    Once done, transfer the eggs to a bowl of ice water to cool. Peel and chop them roughly.

  • 3

    In a mixing bowl, combine the chopped eggs, Greek yogurt, lemon juice, Dijon mustard, and fresh dill. Mix gently until well blended.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon a generous portion of the egg salad onto each leaf.

  • 6

    Fold the lettuce wrap over the filling and serve immediately.

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 twist on traditional egg salad. This version uses protein-packed eggs mixed with creamy nonfat Greek yogurt, fresh herbs, and a hint of tangy lemon juice, all wrapped in crisp lettuce leaves. Perfect for any meal time, it's refreshing, flavorful, and nourishing.

NUTRITION

137kcal
Protein
17.2g
Fat
5.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/2 cup Nonfat Plain Greek Yogurt (~122g)

1 tsp Lemon Juice (~5g)

1 tsp Dijon Mustard (~5g)

1 tsp Fresh Dill (~1g)

3 Romaine Lettuce Leaves (~75g)

Salt & Pepper to taste

PREPARATION

  • 1

    Boil the eggs in a pot of water for about 9-10 minutes until hard-boiled.

  • 2

    Once done, transfer the eggs to a bowl of ice water to cool. Peel and chop them roughly.

  • 3

    In a mixing bowl, combine the chopped eggs, Greek yogurt, lemon juice, Dijon mustard, and fresh dill. Mix gently until well blended.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon a generous portion of the egg salad onto each leaf.

  • 6

    Fold the lettuce wrap over the filling and serve immediately.