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 this vibrant twist on classic egg salad! Tender hard-boiled eggs are mixed with creamy nonfat Greek yogurt, tangy mustard, and crisp celery to create a protein-packed, light yet satisfying filling. Wrapped in crunchy romaine lettuce leaves and garnished with fresh green onions, this dish strikes a delightful balance of textures and flavors perfect for any meal.

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NUTRITION

164kcal
Protein
18.6g
Fat
5.2g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 Celery stalk

3 Romaine Lettuce leaves

1 Green Onion

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs in an ice bath. Peel the eggs once cooled.

  • 3

    Roughly chop the hard-boiled eggs and transfer them to a mixing bowl.

  • 4

    Dice the celery and green onion, then add to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard. Stir gently to ensure everything is well combined. Season with salt and pepper to taste.

  • 6

    Lay out the romaine lettuce leaves on a plate. Scoop the egg salad onto the leaves, creating neat wraps.

  • 7

    Serve immediately for a fresh, protein-packed 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 this vibrant twist on classic egg salad! Tender hard-boiled eggs are mixed with creamy nonfat Greek yogurt, tangy mustard, and crisp celery to create a protein-packed, light yet satisfying filling. Wrapped in crunchy romaine lettuce leaves and garnished with fresh green onions, this dish strikes a delightful balance of textures and flavors perfect for any meal.

NUTRITION

164kcal
Protein
18.6g
Fat
5.2g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 Celery stalk

3 Romaine Lettuce leaves

1 Green Onion

Salt & Black Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs in an ice bath. Peel the eggs once cooled.

  • 3

    Roughly chop the hard-boiled eggs and transfer them to a mixing bowl.

  • 4

    Dice the celery and green onion, then add to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard. Stir gently to ensure everything is well combined. Season with salt and pepper to taste.

  • 6

    Lay out the romaine lettuce leaves on a plate. Scoop the egg salad onto the leaves, creating neat wraps.

  • 7

    Serve immediately for a fresh, protein-packed meal.