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 protein-packed twist on classic egg salad. This creamy blend of hard-boiled eggs, nonfat Greek yogurt, and a hint of smoked salmon is accentuated with mustard, chives, and ripe avocado for added creaminess. Wrapped in crisp lettuce leaves, it’s a refreshing, nutrient-dense meal that’s perfect for any time of day.

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NUTRITION

412kcal
Protein
35.5g
Fat
26.8g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

2 tablespoons Nonfat Greek Yogurt (30g)

1 ounce Smoked Salmon (28g)

1/4 Avocado (50g)

1 teaspoon Dijon Mustard (5g)

1 tablespoon Fresh Chives (3g)

2 Romaine Lettuce Leaves (30g)

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 simmering for about 9-10 minutes. Once done, transfer them to an ice bath to cool before peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Add the Greek yogurt, Dijon mustard, and finely chopped fresh chives to the eggs. Stir gently to combine.

  • 4

    Fold in the flaked smoked salmon and diced avocado, being careful not to mash the avocado completely.

  • 5

    Season the mixture with salt and pepper to taste.

  • 6

    Spoon the egg salad onto washed romaine lettuce leaves, using them as wraps.

  • 7

    Serve immediately and enjoy this 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 protein-packed twist on classic egg salad. This creamy blend of hard-boiled eggs, nonfat Greek yogurt, and a hint of smoked salmon is accentuated with mustard, chives, and ripe avocado for added creaminess. Wrapped in crisp lettuce leaves, it’s a refreshing, nutrient-dense meal that’s perfect for any time of day.

NUTRITION

412kcal
Protein
35.5g
Fat
26.8g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

2 tablespoons Nonfat Greek Yogurt (30g)

1 ounce Smoked Salmon (28g)

1/4 Avocado (50g)

1 teaspoon Dijon Mustard (5g)

1 tablespoon Fresh Chives (3g)

2 Romaine Lettuce Leaves (30g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot, covering with water, and simmering for about 9-10 minutes. Once done, transfer them to an ice bath to cool before peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Add the Greek yogurt, Dijon mustard, and finely chopped fresh chives to the eggs. Stir gently to combine.

  • 4

    Fold in the flaked smoked salmon and diced avocado, being careful not to mash the avocado completely.

  • 5

    Season the mixture with salt and pepper to taste.

  • 6

    Spoon the egg salad onto washed romaine lettuce leaves, using them as wraps.

  • 7

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