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 meal featuring creamy Greek yogurt egg salad nestled in crisp lettuce wraps. This recipe blends protein-rich eggs with tangy Greek yogurt and crunchy celery for added texture, all tied together with a hint of olive oil and fresh seasonings. It's a perfect balanced option for any meal of the day!

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NUTRITION

422kcal
Protein
33.4g
Fat
29g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1 Large Egg White

1/2 cup Plain Nonfat Greek Yogurt

1 Celery stalk

4 Butter Lettuce Leaves

1 Tablespoon Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Place the eggs (and extra egg white) in a small saucepan and cover with water. Bring to a boil and cook for about 9-10 minutes until hard-boiled.

  • 2

    Once cooked, remove the eggs and egg white, cool them under cold running water, then peel and coarsely chop.

  • 3

    In a bowl, combine the chopped eggs with Greek yogurt, finely diced celery, a drizzle of olive oil, salt, and black pepper.

  • 4

    Mix gently until all ingredients are well incorporated and creamy.

  • 5

    Lay out the butter lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately as a light, protein-packed wrap perfect for breakfast, lunch, or dinner.

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 meal featuring creamy Greek yogurt egg salad nestled in crisp lettuce wraps. This recipe blends protein-rich eggs with tangy Greek yogurt and crunchy celery for added texture, all tied together with a hint of olive oil and fresh seasonings. It's a perfect balanced option for any meal of the day!

NUTRITION

422kcal
Protein
33.4g
Fat
29g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1 Large Egg White

1/2 cup Plain Nonfat Greek Yogurt

1 Celery stalk

4 Butter Lettuce Leaves

1 Tablespoon Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Place the eggs (and extra egg white) in a small saucepan and cover with water. Bring to a boil and cook for about 9-10 minutes until hard-boiled.

  • 2

    Once cooked, remove the eggs and egg white, cool them under cold running water, then peel and coarsely chop.

  • 3

    In a bowl, combine the chopped eggs with Greek yogurt, finely diced celery, a drizzle of olive oil, salt, and black pepper.

  • 4

    Mix gently until all ingredients are well incorporated and creamy.

  • 5

    Lay out the butter lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately as a light, protein-packed wrap perfect for breakfast, lunch, or dinner.