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 classic egg salad with creamy Greek yogurt, brightened by a touch of Dijon mustard and fresh chives, all wrapped in crisp lettuce leaves. This versatile meal is perfect for breakfast, lunch, or dinner, providing a satisfying blend of textures and flavors while keeping you within your protein and calorie goals.

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NUTRITION

136kcal
Protein
17.1g
Fat
5.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx. 200g total)

4 ounces plain nonfat Greek yogurt (approx. 113g)

1 teaspoon Dijon mustard

3 romaine lettuce leaves

1 tablespoon fresh chives

Salt and black pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let them sit for about 10 minutes. Once done, transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    Add the Greek yogurt and Dijon mustard to the chopped eggs. Mix well until the ingredients are fully combined.

  • 4

    Stir in the chopped fresh chives, and season with salt and black pepper to taste.

  • 5

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

  • 6

    Enjoy immediately or chill for a refreshing twist.

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 classic egg salad with creamy Greek yogurt, brightened by a touch of Dijon mustard and fresh chives, all wrapped in crisp lettuce leaves. This versatile meal is perfect for breakfast, lunch, or dinner, providing a satisfying blend of textures and flavors while keeping you within your protein and calorie goals.

NUTRITION

136kcal
Protein
17.1g
Fat
5.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx. 200g total)

4 ounces plain nonfat Greek yogurt (approx. 113g)

1 teaspoon Dijon mustard

3 romaine lettuce leaves

1 tablespoon fresh chives

Salt and black pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let them sit for about 10 minutes. Once done, transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    Add the Greek yogurt and Dijon mustard to the chopped eggs. Mix well until the ingredients are fully combined.

  • 4

    Stir in the chopped fresh chives, and season with salt and black pepper to taste.

  • 5

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

  • 6

    Enjoy immediately or chill for a refreshing twist.