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 fresh twist on a classic egg salad with a creaminess courtesy of nonfat Greek yogurt, accented by crisp celery and red onion, and a bright hit of dill. Perfectly nestled in crisp romaine leaves, this dish offers a balanced blend of smooth, tangy flavor and satisfying texture for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
37.4g
Fat
21.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Nonfat Greek Yogurt (100g)

1 tsp Dijon Mustard (5g)

1/4 cup diced Celery (25g)

1/4 cup chopped Red Onion (40g)

1 tbsp Fresh Dill (1g)

2 Romaine Lettuce Leaves (50g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.

  • 2

    Peel the cooled eggs and chop them into a medium-sized bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, diced celery, chopped red onion, and fresh dill to the bowl with the eggs.

  • 4

    Stir all the ingredients gently until well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad onto each leaf, folding or rolling the leaves to form wraps.

  • 6

    Serve immediately or chill for later enjoyment.

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 fresh twist on a classic egg salad with a creaminess courtesy of nonfat Greek yogurt, accented by crisp celery and red onion, and a bright hit of dill. Perfectly nestled in crisp romaine leaves, this dish offers a balanced blend of smooth, tangy flavor and satisfying texture for any meal of the day.

NUTRITION

403kcal
Protein
37.4g
Fat
21.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Nonfat Greek Yogurt (100g)

1 tsp Dijon Mustard (5g)

1/4 cup diced Celery (25g)

1/4 cup chopped Red Onion (40g)

1 tbsp Fresh Dill (1g)

2 Romaine Lettuce Leaves (50g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.

  • 2

    Peel the cooled eggs and chop them into a medium-sized bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, diced celery, chopped red onion, and fresh dill to the bowl with the eggs.

  • 4

    Stir all the ingredients gently until well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad onto each leaf, folding or rolling the leaves to form wraps.

  • 6

    Serve immediately or chill for later enjoyment.