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 refreshing and protein-packed egg salad with a creamy twist from Greek yogurt. This dish offers a silky, tangy flavor accented by crisp celery and a hint of Dijon mustard, all wrapped in fresh lettuce for a delightful crunch and light finish.

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NUTRITION

164kcal
Protein
21.1g
Fat
5.1g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (hard-boiled)

1/2 cup plain nonfat Greek yogurt

1/2 stalk celery, chopped

1 teaspoon Dijon mustard

Pinch of salt

Pinch of black pepper

2 large romaine lettuce leaves

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PREPARATION

  • 1

    Peel and chop the hard-boiled eggs into bite-sized pieces.

  • 2

    In a medium bowl, combine the chopped eggs with Greek yogurt and Dijon mustard.

  • 3

    Add the chopped celery, and season with a pinch of salt and black pepper.

  • 4

    Mix gently until all ingredients are evenly incorporated.

  • 5

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

  • 6

    Serve immediately as a light, protein-rich meal for breakfast, lunch, or dinner.

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 refreshing and protein-packed egg salad with a creamy twist from Greek yogurt. This dish offers a silky, tangy flavor accented by crisp celery and a hint of Dijon mustard, all wrapped in fresh lettuce for a delightful crunch and light finish.

NUTRITION

164kcal
Protein
21.1g
Fat
5.1g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (hard-boiled)

1/2 cup plain nonfat Greek yogurt

1/2 stalk celery, chopped

1 teaspoon Dijon mustard

Pinch of salt

Pinch of black pepper

2 large romaine lettuce leaves

PREPARATION

  • 1

    Peel and chop the hard-boiled eggs into bite-sized pieces.

  • 2

    In a medium bowl, combine the chopped eggs with Greek yogurt and Dijon mustard.

  • 3

    Add the chopped celery, and season with a pinch of salt and black pepper.

  • 4

    Mix gently until all ingredients are evenly incorporated.

  • 5

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

  • 6

    Serve immediately as a light, protein-rich meal for breakfast, lunch, or dinner.