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 traditional egg salad with this creamy Greek yogurt version. Perfect for breakfast, lunch, or dinner, this recipe blends perfectly hard-boiled eggs with tangy nonfat Greek yogurt, diced celery for crunch, and a hint of dijon mustard, all wrapped in crisp, fresh Romaine lettuce leaves. The dish offers a satisfying balance of rich protein and refreshing textures, making it an ideal meal for clean eating enthusiasts.

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NUTRITION

345kcal
Protein
32.8g
Fat
20.2g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Greek Yogurt

1/4 cup diced Celery

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Mix gently but thoroughly.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Lay out the Romaine lettuce leaves and spoon the egg salad onto each leaf, wrapping as desired.

  • 6

    Serve immediately or chill for a refreshing meal option.

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 traditional egg salad with this creamy Greek yogurt version. Perfect for breakfast, lunch, or dinner, this recipe blends perfectly hard-boiled eggs with tangy nonfat Greek yogurt, diced celery for crunch, and a hint of dijon mustard, all wrapped in crisp, fresh Romaine lettuce leaves. The dish offers a satisfying balance of rich protein and refreshing textures, making it an ideal meal for clean eating enthusiasts.

NUTRITION

345kcal
Protein
32.8g
Fat
20.2g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Greek Yogurt

1/4 cup diced Celery

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Mix gently but thoroughly.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Lay out the Romaine lettuce leaves and spoon the egg salad onto each leaf, wrapping as desired.

  • 6

    Serve immediately or chill for a refreshing meal option.