Protein-Packed Greek Yogurt Egg Salad Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad Lettuce Wrap

A refreshing twist on classic egg salad, this recipe combines tender, hard-boiled eggs with creamy nonfat Greek yogurt and crunchy celery, all wrapped in crisp lettuce leaves. Perfect for a light yet protein-rich meal any time of day.

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NUTRITION

385kcal
Protein
40.1g
Fat
20g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Plain Greek Yogurt (125g)

1 stalk Celery (40g)

1 teaspoon Dijon Mustard (5g)

2 Lettuce Leaves (50g total)

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to simmer and cook for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to an ice bath for a few minutes to cool. Peel the eggs and coarsely chop them.

  • 3

    Finely dice the celery and mix it with the chopped eggs in a bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the bowl. Season with salt and pepper. Mix until well combined, ensuring the eggs and celery are evenly coated.

  • 5

    Lay out the lettuce leaves on a plate and scoop the egg salad mixture onto each leaf, creating wraps.

  • 6

    Serve immediately for a fresh, protein-packed meal or refrigerate for about 30 minutes to chill before serving.

Protein-Packed Greek Yogurt Egg Salad Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad Lettuce Wrap

A refreshing twist on classic egg salad, this recipe combines tender, hard-boiled eggs with creamy nonfat Greek yogurt and crunchy celery, all wrapped in crisp lettuce leaves. Perfect for a light yet protein-rich meal any time of day.

NUTRITION

385kcal
Protein
40.1g
Fat
20g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Plain Greek Yogurt (125g)

1 stalk Celery (40g)

1 teaspoon Dijon Mustard (5g)

2 Lettuce Leaves (50g total)

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to simmer and cook for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to an ice bath for a few minutes to cool. Peel the eggs and coarsely chop them.

  • 3

    Finely dice the celery and mix it with the chopped eggs in a bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the bowl. Season with salt and pepper. Mix until well combined, ensuring the eggs and celery are evenly coated.

  • 5

    Lay out the lettuce leaves on a plate and scoop the egg salad mixture onto each leaf, creating wraps.

  • 6

    Serve immediately for a fresh, protein-packed meal or refrigerate for about 30 minutes to chill before serving.