Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad by replacing heavy mayonnaise with protein-packed Greek yogurt. This dish combines tender hard-boiled eggs with crisp celery, tangy mustard, and a hint of salt and pepper, all nestled in crisp lettuce leaves. Perfect as a light lunch or a satisfying dinner, it's both creamy and crunchy with every bite.

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NUTRITION

141kcal
Protein
17.2g
Fat
5.3g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

Pinch of Salt

Pinch of Pepper

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes before cooling in ice water.

  • 2

    Peel the hard-boiled eggs and roughly chop them.

  • 3

    Finely dice the celery stalk, ensuring it adds a pleasant crunch to the salad.

  • 4

    In a medium bowl, combine the chopped eggs, diced celery, Greek yogurt, and Dijon mustard. Mix gently until well incorporated.

  • 5

    Season the mixture with a pinch of salt and pepper, adjusting to taste.

  • 6

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

  • 7

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

Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad by replacing heavy mayonnaise with protein-packed Greek yogurt. This dish combines tender hard-boiled eggs with crisp celery, tangy mustard, and a hint of salt and pepper, all nestled in crisp lettuce leaves. Perfect as a light lunch or a satisfying dinner, it's both creamy and crunchy with every bite.

NUTRITION

141kcal
Protein
17.2g
Fat
5.3g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

Pinch of Salt

Pinch of Pepper

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes before cooling in ice water.

  • 2

    Peel the hard-boiled eggs and roughly chop them.

  • 3

    Finely dice the celery stalk, ensuring it adds a pleasant crunch to the salad.

  • 4

    In a medium bowl, combine the chopped eggs, diced celery, Greek yogurt, and Dijon mustard. Mix gently until well incorporated.

  • 5

    Season the mixture with a pinch of salt and pepper, adjusting to taste.

  • 6

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

  • 7

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