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 fresh and nourishing twist on traditional egg salad, where hard-boiled eggs are blended with creamy nonfat Greek yogurt, crisp celery, and a hint of tangy Dijon mustard. Wrapped in crisp lettuce leaves, this dish offers a satisfying mix of textures and flavors that's perfect for any meal of the day.

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NUTRITION

370kcal
Protein
37.5g
Fat
19.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs - 4 eggs, 200g

1/2 cup Nonfat Greek Yogurt - 125g

1 stalk Celery - 40g

1 tablespoon Red Onion - 10g

1 teaspoon Dijon Mustard - 5g

1 teaspoon Fresh Dill - 1g

4 Romaine Lettuce Leaves - 80g

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Peel and chop the hard-boiled eggs into small pieces.

  • 2

    Finely dice the celery and red onion. Combine these with the chopped eggs in a bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and chopped fresh dill to the bowl. Season with salt and black pepper to taste.

  • 4

    Mix all ingredients until well combined, ensuring the eggs and vegetables are evenly coated with the yogurt mixture.

  • 5

    Wash and dry the romaine lettuce leaves. Spoon a generous portion of the egg salad onto each lettuce leaf.

  • 6

    Serve immediately for a refreshing, protein-packed meal or refrigerate for later use.

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 fresh and nourishing twist on traditional egg salad, where hard-boiled eggs are blended with creamy nonfat Greek yogurt, crisp celery, and a hint of tangy Dijon mustard. Wrapped in crisp lettuce leaves, this dish offers a satisfying mix of textures and flavors that's perfect for any meal of the day.

NUTRITION

370kcal
Protein
37.5g
Fat
19.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs - 4 eggs, 200g

1/2 cup Nonfat Greek Yogurt - 125g

1 stalk Celery - 40g

1 tablespoon Red Onion - 10g

1 teaspoon Dijon Mustard - 5g

1 teaspoon Fresh Dill - 1g

4 Romaine Lettuce Leaves - 80g

Salt and Black Pepper to taste

PREPARATION

  • 1

    Peel and chop the hard-boiled eggs into small pieces.

  • 2

    Finely dice the celery and red onion. Combine these with the chopped eggs in a bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and chopped fresh dill to the bowl. Season with salt and black pepper to taste.

  • 4

    Mix all ingredients until well combined, ensuring the eggs and vegetables are evenly coated with the yogurt mixture.

  • 5

    Wash and dry the romaine lettuce leaves. Spoon a generous portion of the egg salad onto each lettuce leaf.

  • 6

    Serve immediately for a refreshing, protein-packed meal or refrigerate for later use.