Creamy Greek Yogurt Egg Salad Lettuce Wraps

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

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on traditional egg salad with a creamy Greek yogurt base, mixed with crisp celery and red onion, lightly spiced with Dijon mustard. Served in crisp romaine lettuce wraps, this meal is both satisfying and nourishing, offering a bright burst of flavor and a balanced blend of protein and crunch.

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NUTRITION

372kcal
Protein
37.5g
Fat
19.7g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup plain nonfat Greek yogurt

1 celery stalk

1/4 cup diced red onion

1 tsp Dijon mustard

2 large romaine lettuce leaves

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for about 10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of cold water. Peel the eggs and chop them coarsely.

  • 3

    Dice the celery and red onion finely. In a mixing bowl, combine the chopped eggs, celery, red onion, and Dijon mustard.

  • 4

    Stir in the plain nonfat Greek yogurt until the mixture is uniformly creamy. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 6

    Serve immediately for a fresh, protein-packed meal.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

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

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on traditional egg salad with a creamy Greek yogurt base, mixed with crisp celery and red onion, lightly spiced with Dijon mustard. Served in crisp romaine lettuce wraps, this meal is both satisfying and nourishing, offering a bright burst of flavor and a balanced blend of protein and crunch.

NUTRITION

372kcal
Protein
37.5g
Fat
19.7g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup plain nonfat Greek yogurt

1 celery stalk

1/4 cup diced red onion

1 tsp Dijon mustard

2 large romaine lettuce leaves

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for about 10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of cold water. Peel the eggs and chop them coarsely.

  • 3

    Dice the celery and red onion finely. In a mixing bowl, combine the chopped eggs, celery, red onion, and Dijon mustard.

  • 4

    Stir in the plain nonfat Greek yogurt until the mixture is uniformly creamy. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 6

    Serve immediately for a fresh, protein-packed meal.