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 satisfying, protein-packed twist on classic egg salad using creamy nonfat Greek yogurt in place of heavier dressings. Fresh crunchy celery and a hint of tangy lemon brighten this dish, which is perfectly nestled in crisp lettuce wraps. This versatile meal is delicious served for breakfast, lunch, or dinner.

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NUTRITION

383kcal
Protein
38.8g
Fat
19.7g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large hard-boiled eggs

1/2 cup nonfat Greek yogurt

1 stalk celery, diced

1 tbsp diced red onion

1 tsp Dijon mustard

1 tsp lemon juice

2 romaine lettuce leaves

Salt & pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the chopped eggs with the nonfat Greek yogurt.

  • 3

    Add the diced celery, red onion, Dijon mustard, and lemon juice to the bowl.

  • 4

    Season with salt and pepper to taste, mixing gently until all ingredients are evenly coated.

  • 5

    Lay out the romaine lettuce leaves and scoop the egg salad onto each leaf.

  • 6

    Fold the lettuce around the filling to create a wrap and serve immediately.

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 satisfying, protein-packed twist on classic egg salad using creamy nonfat Greek yogurt in place of heavier dressings. Fresh crunchy celery and a hint of tangy lemon brighten this dish, which is perfectly nestled in crisp lettuce wraps. This versatile meal is delicious served for breakfast, lunch, or dinner.

NUTRITION

383kcal
Protein
38.8g
Fat
19.7g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large hard-boiled eggs

1/2 cup nonfat Greek yogurt

1 stalk celery, diced

1 tbsp diced red onion

1 tsp Dijon mustard

1 tsp lemon juice

2 romaine lettuce leaves

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the chopped eggs with the nonfat Greek yogurt.

  • 3

    Add the diced celery, red onion, Dijon mustard, and lemon juice to the bowl.

  • 4

    Season with salt and pepper to taste, mixing gently until all ingredients are evenly coated.

  • 5

    Lay out the romaine lettuce leaves and scoop the egg salad onto each leaf.

  • 6

    Fold the lettuce around the filling to create a wrap and serve immediately.