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 egg salad where tender chopped eggs meet a creamy blend of nonfat Greek yogurt, crisp celery, and zesty dill pickle relish, all scooped into refreshing lettuce wraps. This versatile dish is perfect for any meal of the day, offering a balanced mix of protein and flavor.

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NUTRITION

364kcal
Protein
36.9g
Fat
20.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Greek Yogurt (120g)

1 stalk Celery (40g)

1 tbsp Dill Pickle Relish (15g)

3 Romaine Lettuce Leaves

Salt, Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-12 minutes. Drain and cool the eggs in cold water.

  • 2

    Peel the eggs and chop them roughly in a bowl.

  • 3

    Add the nonfat Greek yogurt to the chopped eggs. Finely dice the celery and add it along with the dill pickle relish.

  • 4

    Season with salt, pepper, and a pinch of garlic powder. Mix well until the ingredients are evenly combined.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy your refreshing, protein-packed wraps.

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 egg salad where tender chopped eggs meet a creamy blend of nonfat Greek yogurt, crisp celery, and zesty dill pickle relish, all scooped into refreshing lettuce wraps. This versatile dish is perfect for any meal of the day, offering a balanced mix of protein and flavor.

NUTRITION

364kcal
Protein
36.9g
Fat
20.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Greek Yogurt (120g)

1 stalk Celery (40g)

1 tbsp Dill Pickle Relish (15g)

3 Romaine Lettuce Leaves

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-12 minutes. Drain and cool the eggs in cold water.

  • 2

    Peel the eggs and chop them roughly in a bowl.

  • 3

    Add the nonfat Greek yogurt to the chopped eggs. Finely dice the celery and add it along with the dill pickle relish.

  • 4

    Season with salt, pepper, and a pinch of garlic powder. Mix well until the ingredients are evenly combined.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy your refreshing, protein-packed wraps.