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 light yet satisfying twist on the classic egg salad. This version blends creamy non-fat Greek yogurt with perfectly hard-boiled eggs, crisp diced celery, and a hint of tangy Dijon mustard, all wrapped in fresh, crisp lettuce leaves. Ideal for a quick, protein-packed meal that brings a refreshing blend of textures and flavors.

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NUTRITION

349kcal
Protein
40.4g
Fat
15.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup non-fat Greek yogurt

0.25 cup diced celery

1 tsp Dijon mustard

2 romaine lettuce leaves

1 tsp lemon juice

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PREPARATION

  • 1

    Place the eggs in a saucepan and add enough water to cover them. Bring to a boil and then let them simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Remove the eggs from the boiling water and transfer them to an ice bath to cool completely. Peel and chop the eggs once cool.

  • 3

    In a mixing bowl, combine the chopped eggs with non-fat Greek yogurt, diced celery, Dijon mustard, and lemon juice. Gently mix until all ingredients are well incorporated.

  • 4

    Season the egg salad with a pinch of salt and pepper to taste. Adjust any seasonings as needed.

  • 5

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

  • 6

    Serve immediately and enjoy your protein-packed, refreshing lettuce wrap.

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 light yet satisfying twist on the classic egg salad. This version blends creamy non-fat Greek yogurt with perfectly hard-boiled eggs, crisp diced celery, and a hint of tangy Dijon mustard, all wrapped in fresh, crisp lettuce leaves. Ideal for a quick, protein-packed meal that brings a refreshing blend of textures and flavors.

NUTRITION

349kcal
Protein
40.4g
Fat
15.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup non-fat Greek yogurt

0.25 cup diced celery

1 tsp Dijon mustard

2 romaine lettuce leaves

1 tsp lemon juice

PREPARATION

  • 1

    Place the eggs in a saucepan and add enough water to cover them. Bring to a boil and then let them simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Remove the eggs from the boiling water and transfer them to an ice bath to cool completely. Peel and chop the eggs once cool.

  • 3

    In a mixing bowl, combine the chopped eggs with non-fat Greek yogurt, diced celery, Dijon mustard, and lemon juice. Gently mix until all ingredients are well incorporated.

  • 4

    Season the egg salad with a pinch of salt and pepper to taste. Adjust any seasonings as needed.

  • 5

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

  • 6

    Serve immediately and enjoy your protein-packed, refreshing lettuce wrap.