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 the classic egg salad using creamy Greek yogurt and a blend of whole eggs and egg whites to boost protein, all wrapped in crisp lettuce leaves with a hint of tang and creaminess from avocado. Perfect for a light yet satisfying meal any time of day.

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NUTRITION

332kcal
Protein
34.1g
Fat
17.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

3 large Egg Whites

1/3 cup Nonfat Greek Yogurt

1/4 Avocado

2 Romaine Lettuce leaves

1 tsp Dijon Mustard

1 tbsp Fresh Chives (chopped)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Hard-boil the whole eggs by placing them in a pot of water, bringing it to a boil, and simmering for about 9-10 minutes. Once cooked, cool them in ice water and peel.

  • 2

    Separately, lightly scramble or gently heat the egg whites in a nonstick pan until just set, ensuring they remain tender.

  • 3

    In a medium bowl, chop the hard-boiled eggs and combine them with the fluffed egg whites.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, and chopped fresh chives to the eggs. Stir gently until well mixed.

  • 5

    Dice the avocado and fold it into the egg salad, being careful not to mash it completely for texture.

  • 6

    Season the mixture with salt and black pepper to taste.

  • 7

    Spoon the creamy egg salad into washed and dried romaine lettuce leaves, using them as wraps.

  • 8

    Serve immediately and enjoy a nutritious meal that balances protein and flavor perfectly.

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 the classic egg salad using creamy Greek yogurt and a blend of whole eggs and egg whites to boost protein, all wrapped in crisp lettuce leaves with a hint of tang and creaminess from avocado. Perfect for a light yet satisfying meal any time of day.

NUTRITION

332kcal
Protein
34.1g
Fat
17.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

3 large Egg Whites

1/3 cup Nonfat Greek Yogurt

1/4 Avocado

2 Romaine Lettuce leaves

1 tsp Dijon Mustard

1 tbsp Fresh Chives (chopped)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Hard-boil the whole eggs by placing them in a pot of water, bringing it to a boil, and simmering for about 9-10 minutes. Once cooked, cool them in ice water and peel.

  • 2

    Separately, lightly scramble or gently heat the egg whites in a nonstick pan until just set, ensuring they remain tender.

  • 3

    In a medium bowl, chop the hard-boiled eggs and combine them with the fluffed egg whites.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, and chopped fresh chives to the eggs. Stir gently until well mixed.

  • 5

    Dice the avocado and fold it into the egg salad, being careful not to mash it completely for texture.

  • 6

    Season the mixture with salt and black pepper to taste.

  • 7

    Spoon the creamy egg salad into washed and dried romaine lettuce leaves, using them as wraps.

  • 8

    Serve immediately and enjoy a nutritious meal that balances protein and flavor perfectly.