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 creamy, protein-packed Greek yogurt, crunchy celery, and zesty green onions, all wrapped in crisp romaine lettuce for a satisfying meal any time of day.

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NUTRITION

349kcal
Protein
33.4g
Fat
20.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

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

1 stalk Celery, chopped (40g)

2 Green Onions, sliced (20g)

1 tsp Dijon Mustard (5g)

2 Romaine Lettuce Leaves (30g)

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-high heat, then cover and remove from heat. Let eggs sit for 10-12 minutes.

  • 2

    After boiling, transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with the Greek yogurt, chopped celery, sliced green onions, and Dijon mustard.

  • 4

    Season the mixture with salt and pepper to taste and gently stir until well combined.

  • 5

    Separate and wash the romaine lettuce leaves, and pat dry.

  • 6

    Spoon a generous portion of the egg salad onto each lettuce leaf. Serve immediately for a fresh and satisfying meal.

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 creamy, protein-packed Greek yogurt, crunchy celery, and zesty green onions, all wrapped in crisp romaine lettuce for a satisfying meal any time of day.

NUTRITION

349kcal
Protein
33.4g
Fat
20.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

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

1 stalk Celery, chopped (40g)

2 Green Onions, sliced (20g)

1 tsp Dijon Mustard (5g)

2 Romaine Lettuce Leaves (30g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    After boiling, transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with the Greek yogurt, chopped celery, sliced green onions, and Dijon mustard.

  • 4

    Season the mixture with salt and pepper to taste and gently stir until well combined.

  • 5

    Separate and wash the romaine lettuce leaves, and pat dry.

  • 6

    Spoon a generous portion of the egg salad onto each lettuce leaf. Serve immediately for a fresh and satisfying meal.