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 these light yet satisfyingly creamy egg salad wraps that blend the richness of hard-boiled eggs with the refreshing zing of Greek yogurt and Dijon mustard. Freshly chopped celery and a sprinkle of herbs add crunch and flavor, all nestled in crisp lettuce leaves for a balanced, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

365kcal
Protein
36.5g
Fat
18.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/3 cup Nonfat Plain Greek Yogurt (~80g)

1 stalk Celery (~40g), diced

1 tsp Dijon Mustard

3 Butter Lettuce Leaves (~50g total)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and let sit for 10-12 minutes to hard boil.

  • 2

    Drain the hot water and cool the eggs under cold running water, then peel and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, and diced celery. Season with salt and pepper to taste.

  • 4

    Gently mix the ingredients until well-combined, creating a creamy egg salad.

  • 5

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

  • 6

    Serve immediately as a light, refreshing 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

Enjoy these light yet satisfyingly creamy egg salad wraps that blend the richness of hard-boiled eggs with the refreshing zing of Greek yogurt and Dijon mustard. Freshly chopped celery and a sprinkle of herbs add crunch and flavor, all nestled in crisp lettuce leaves for a balanced, nutrient-packed meal.

NUTRITION

365kcal
Protein
36.5g
Fat
18.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/3 cup Nonfat Plain Greek Yogurt (~80g)

1 stalk Celery (~40g), diced

1 tsp Dijon Mustard

3 Butter Lettuce Leaves (~50g total)

Salt and Pepper to taste

PREPARATION

  • 1

    Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and let sit for 10-12 minutes to hard boil.

  • 2

    Drain the hot water and cool the eggs under cold running water, then peel and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, and diced celery. Season with salt and pepper to taste.

  • 4

    Gently mix the ingredients until well-combined, creating a creamy egg salad.

  • 5

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

  • 6

    Serve immediately as a light, refreshing meal.