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

A delicious twist on classic egg salad that swaps out heavy mayo for creamy Greek yogurt, offering a refreshing, protein-packed dish with crisp lettuce wraps for an added crunch. Perfect for any meal of the day, it combines soft, tender boiled eggs with crunchy celery and a hint of tanginess from Dijon mustard, all embraced by crisp lettuce leaves.

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NUTRITION

337kcal
Protein
37.2g
Fat
15.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

150g Non-Fat Greek Yogurt

1 stalk Celery (40g)

1 tsp Dijon Mustard (5g)

2 tbsp Green Onion (8g)

2 Romaine Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil and then let simmer for 9-10 minutes until fully cooked. Once done, cool under cold running water and peel.

  • 2

    Chop the cooled eggs into a medium-sized bite. Finely dice the celery and slice the green onion.

  • 3

    In a medium bowl, combine the chopped eggs, celery, green onion, and Greek yogurt.

  • 4

    Add Dijon mustard, salt, and pepper. Mix until all ingredients are evenly incorporated, ensuring a creamy consistency.

  • 5

    Scoop the egg salad into rinsed romaine lettuce leaves, using the leaves as wraps.

  • 6

    Serve immediately or refrigerate until ready to serve for a refreshing, protein-packed 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

A delicious twist on classic egg salad that swaps out heavy mayo for creamy Greek yogurt, offering a refreshing, protein-packed dish with crisp lettuce wraps for an added crunch. Perfect for any meal of the day, it combines soft, tender boiled eggs with crunchy celery and a hint of tanginess from Dijon mustard, all embraced by crisp lettuce leaves.

NUTRITION

337kcal
Protein
37.2g
Fat
15.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

150g Non-Fat Greek Yogurt

1 stalk Celery (40g)

1 tsp Dijon Mustard (5g)

2 tbsp Green Onion (8g)

2 Romaine Lettuce Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil and then let simmer for 9-10 minutes until fully cooked. Once done, cool under cold running water and peel.

  • 2

    Chop the cooled eggs into a medium-sized bite. Finely dice the celery and slice the green onion.

  • 3

    In a medium bowl, combine the chopped eggs, celery, green onion, and Greek yogurt.

  • 4

    Add Dijon mustard, salt, and pepper. Mix until all ingredients are evenly incorporated, ensuring a creamy consistency.

  • 5

    Scoop the egg salad into rinsed romaine lettuce leaves, using the leaves as wraps.

  • 6

    Serve immediately or refrigerate until ready to serve for a refreshing, protein-packed meal.