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 light yet protein-packed meal with this creamy Greek yogurt egg salad served in crisp lettuce wraps. The blend of tender hard-boiled eggs, tangy Greek yogurt, crunchy celery, and a hint of dijon mustard creates a rich texture and delightful flavor that's perfect for any time of the day.

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NUTRITION

123kcal
Protein
13.2g
Fat
5.1g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup (60g) Plain Nonfat Greek Yogurt

1 stalk Celery (40g), chopped

1/8 small Red Onion (15g), finely diced

1 tsp Dijon Mustard (5g)

Pinch of Salt

Pinch of Black Pepper

2 Romaine Lettuce Leaves (80g) for wraps

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PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of cold water to cool. Peel and roughly chop the eggs.

  • 3

    In a mixing bowl, combine the chopped eggs, Greek yogurt, chopped celery, finely diced red onion, and Dijon mustard. Mix well.

  • 4

    Season the mixture with a pinch of salt and black pepper to taste.

  • 5

    Scoop the egg salad into prepared romaine lettuce leaves, wrapping or serving as desired.

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 light yet protein-packed meal with this creamy Greek yogurt egg salad served in crisp lettuce wraps. The blend of tender hard-boiled eggs, tangy Greek yogurt, crunchy celery, and a hint of dijon mustard creates a rich texture and delightful flavor that's perfect for any time of the day.

NUTRITION

123kcal
Protein
13.2g
Fat
5.1g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup (60g) Plain Nonfat Greek Yogurt

1 stalk Celery (40g), chopped

1/8 small Red Onion (15g), finely diced

1 tsp Dijon Mustard (5g)

Pinch of Salt

Pinch of Black Pepper

2 Romaine Lettuce Leaves (80g) for wraps

PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of cold water to cool. Peel and roughly chop the eggs.

  • 3

    In a mixing bowl, combine the chopped eggs, Greek yogurt, chopped celery, finely diced red onion, and Dijon mustard. Mix well.

  • 4

    Season the mixture with a pinch of salt and black pepper to taste.

  • 5

    Scoop the egg salad into prepared romaine lettuce leaves, wrapping or serving as desired.