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 light yet satisfying twist on classic egg salad, where hearty, hard-boiled eggs are combined with creamy nonfat Greek yogurt, crunchy celery, and a hint of tangy Dijon mustard. Wrapped in crisp lettuce leaves, this dish is perfect for a quick, protein-rich meal that hits the spot any time of day.

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NUTRITION

380kcal
Protein
33.7g
Fat
20.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery (chopped)

1 tsp Dijon Mustard

4 Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for 9-12 minutes until hard-cooked. Drain and cool under cold water.

  • 2

    Peel and chop the hard-boiled eggs into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, finely chopped celery, and Dijon mustard. Mix well until creamy.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Scoop the egg salad onto fresh lettuce leaves and gently wrap to serve.

  • 6

    Enjoy immediately or chill in the refrigerator for a refreshing meal.

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 light yet satisfying twist on classic egg salad, where hearty, hard-boiled eggs are combined with creamy nonfat Greek yogurt, crunchy celery, and a hint of tangy Dijon mustard. Wrapped in crisp lettuce leaves, this dish is perfect for a quick, protein-rich meal that hits the spot any time of day.

NUTRITION

380kcal
Protein
33.7g
Fat
20.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery (chopped)

1 tsp Dijon Mustard

4 Lettuce Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for 9-12 minutes until hard-cooked. Drain and cool under cold water.

  • 2

    Peel and chop the hard-boiled eggs into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, finely chopped celery, and Dijon mustard. Mix well until creamy.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Scoop the egg salad onto fresh lettuce leaves and gently wrap to serve.

  • 6

    Enjoy immediately or chill in the refrigerator for a refreshing meal.