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 twist on the classic egg salad with a creamy Greek yogurt base. This dish combines tender, chopped hard-boiled eggs with crisp celery and a zing of Dijon mustard, all nestled in crisp, refreshing lettuce leaves. Perfectly balanced for a satisfying meal any time of day.

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NUTRITION

339kcal
Protein
33.0g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Plain Nonfat Greek Yogurt (80g)

1/4 cup diced Celery (25g)

1 tsp Dijon Mustard (5g)

1 tbsp chopped Fresh Dill (2g)

3 Romaine Lettuce leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by hard-boiling the eggs. Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes. Then, cool the eggs in cold water and peel them.

  • 2

    Roughly chop the peeled eggs and transfer them to a mixing bowl.

  • 3

    Add the Greek yogurt, diced celery, Dijon mustard, and chopped fresh dill to the eggs. Gently mix until well combined.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Take the Romaine lettuce leaves and spoon generous portions of the egg salad onto each leaf, ensuring a balanced distribution.

  • 6

    Serve immediately and enjoy this light, refreshing meal as a versatile option for breakfast, lunch, or dinner.

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 twist on the classic egg salad with a creamy Greek yogurt base. This dish combines tender, chopped hard-boiled eggs with crisp celery and a zing of Dijon mustard, all nestled in crisp, refreshing lettuce leaves. Perfectly balanced for a satisfying meal any time of day.

NUTRITION

339kcal
Protein
33.0g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Plain Nonfat Greek Yogurt (80g)

1/4 cup diced Celery (25g)

1 tsp Dijon Mustard (5g)

1 tbsp chopped Fresh Dill (2g)

3 Romaine Lettuce leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by hard-boiling the eggs. Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes. Then, cool the eggs in cold water and peel them.

  • 2

    Roughly chop the peeled eggs and transfer them to a mixing bowl.

  • 3

    Add the Greek yogurt, diced celery, Dijon mustard, and chopped fresh dill to the eggs. Gently mix until well combined.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Take the Romaine lettuce leaves and spoon generous portions of the egg salad onto each leaf, ensuring a balanced distribution.

  • 6

    Serve immediately and enjoy this light, refreshing meal as a versatile option for breakfast, lunch, or dinner.