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 traditional egg salad by replacing mayo with protein-packed Greek yogurt, seasoned with a hint of mustard and herbs, all served in crisp lettuce cups. This dish offers a creamy, tangy flavor with a satisfying crunch, perfect for a nutritious lunch or light dinner.

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NUTRITION

139kcal
Protein
15.5g
Fat
5.8g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4 Eggs

1/2 cup Plain Nonfat Greek Yogurt (as two 1/4 cup servings)

1 Tablespoon Dijon Mustard

2 Romaine Lettuce Leaves

1 Tablespoon Chives, chopped (optional)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, then simmering for 9-12 minutes. Transfer the eggs to a bowl of ice water to cool.

  • 2

    Peel the cooled eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with Greek yogurt, Dijon mustard, and chives. Mix gently until well combined.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

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

  • 6

    Serve immediately and enjoy your 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 refreshing twist on traditional egg salad by replacing mayo with protein-packed Greek yogurt, seasoned with a hint of mustard and herbs, all served in crisp lettuce cups. This dish offers a creamy, tangy flavor with a satisfying crunch, perfect for a nutritious lunch or light dinner.

NUTRITION

139kcal
Protein
15.5g
Fat
5.8g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4 Eggs

1/2 cup Plain Nonfat Greek Yogurt (as two 1/4 cup servings)

1 Tablespoon Dijon Mustard

2 Romaine Lettuce Leaves

1 Tablespoon Chives, chopped (optional)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, then simmering for 9-12 minutes. Transfer the eggs to a bowl of ice water to cool.

  • 2

    Peel the cooled eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with Greek yogurt, Dijon mustard, and chives. Mix gently until well combined.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

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

  • 6

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