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

A light yet satisfying dish featuring hard-boiled eggs mingled with creamy nonfat Greek yogurt, crisp celery, and red onion, all nestled in fresh lettuce leaves. This egg salad delivers a perfect balance of protein and freshness, making it an ideal choice for any meal of the day.

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NUTRITION

166kcal
Protein
20.2g
Fat
5.5g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

1 tbsp chopped Red Onion

1 tsp Dijon Mustard

3 Lettuce Leaves

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard boiled.

  • 2

    Drain the hot water and place the eggs into a bowl of ice water to cool. Once cooled, peel and chop the eggs.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Add the chopped celery and red onion to the mixture, then season with salt and pepper to taste.

  • 5

    Gently fold all ingredients until well combined.

  • 6

    Scoop the egg salad into fresh lettuce leaves and serve immediately.

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

A light yet satisfying dish featuring hard-boiled eggs mingled with creamy nonfat Greek yogurt, crisp celery, and red onion, all nestled in fresh lettuce leaves. This egg salad delivers a perfect balance of protein and freshness, making it an ideal choice for any meal of the day.

NUTRITION

166kcal
Protein
20.2g
Fat
5.5g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

1 tbsp chopped Red Onion

1 tsp Dijon Mustard

3 Lettuce Leaves

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard boiled.

  • 2

    Drain the hot water and place the eggs into a bowl of ice water to cool. Once cooled, peel and chop the eggs.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Add the chopped celery and red onion to the mixture, then season with salt and pepper to taste.

  • 5

    Gently fold all ingredients until well combined.

  • 6

    Scoop the egg salad into fresh lettuce leaves and serve immediately.