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 twist on traditional egg salad with this healthy version featuring protein-packed hard-boiled eggs and creamy nonfat Greek yogurt, mixed with crunchy celery and a touch of Dijon mustard, all wrapped in crisp butter lettuce leaves. Perfectly balanced for a clean meal that keeps you energized.

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NUTRITION

144kcal
Protein
17.1g
Fat
5.4g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

4 ounces Nonfat Greek Yogurt

1 Celery Stalk, chopped

2 Butter Lettuce Leaves

1 teaspoon Dijon Mustard

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 over medium heat, then cover, remove from heat, and let sit for 10-12 minutes for hard-boiled eggs.

  • 2

    While the eggs are cooling, finely chop the celery stalk.

  • 3

    Peel the eggs and coarsely chop them. In a bowl, combine the chopped eggs, celery, Greek yogurt, Dijon mustard, and a pinch of salt and pepper.

  • 4

    Mix gently until all ingredients are well incorporated.

  • 5

    Prepare the butter lettuce leaves by rinsing and patting them dry.

  • 6

    Scoop a generous amount of the egg salad mixture onto each lettuce leaf, wrap, and serve immediately.

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 twist on traditional egg salad with this healthy version featuring protein-packed hard-boiled eggs and creamy nonfat Greek yogurt, mixed with crunchy celery and a touch of Dijon mustard, all wrapped in crisp butter lettuce leaves. Perfectly balanced for a clean meal that keeps you energized.

NUTRITION

144kcal
Protein
17.1g
Fat
5.4g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

4 ounces Nonfat Greek Yogurt

1 Celery Stalk, chopped

2 Butter Lettuce Leaves

1 teaspoon Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then cover, remove from heat, and let sit for 10-12 minutes for hard-boiled eggs.

  • 2

    While the eggs are cooling, finely chop the celery stalk.

  • 3

    Peel the eggs and coarsely chop them. In a bowl, combine the chopped eggs, celery, Greek yogurt, Dijon mustard, and a pinch of salt and pepper.

  • 4

    Mix gently until all ingredients are well incorporated.

  • 5

    Prepare the butter lettuce leaves by rinsing and patting them dry.

  • 6

    Scoop a generous amount of the egg salad mixture onto each lettuce leaf, wrap, and serve immediately.