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 a refreshing twist on a classic egg salad by using creamy nonfat Greek yogurt as the binding agent. This dish is packed with protein and bursting with flavor from crunchy celery, a touch of Dijon mustard, and extra virgin olive oil. Wrapped in crisp romaine lettuce, it's a light yet satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

348kcal
Protein
33.3g
Fat
19.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (≈150g)

½ cup Plain Nonfat Greek Yogurt (≈120g)

¼ cup chopped Celery (≈25g)

1 tsp Dijon Mustard (≈5g)

1 tsp Extra Virgin Olive Oil (≈5g)

2 Romaine Lettuce leaves (≈50g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10-12 minutes. Once done, transfer to an ice bath and peel once cooled.

  • 2

    Chop the peeled eggs roughly and place them in a medium bowl.

  • 3

    Add the plain nonfat Greek yogurt, chopped celery, Dijon mustard, and olive oil to the bowl. Mix thoroughly until creamy.

  • 4

    Season with salt and pepper to taste, and stir again to evenly incorporate the flavors.

  • 5

    Lay out the romaine lettuce leaves and scoop the egg salad onto each leaf, using them as wraps.

  • 6

    Serve immediately and enjoy this protein-packed, refreshing 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 a refreshing twist on a classic egg salad by using creamy nonfat Greek yogurt as the binding agent. This dish is packed with protein and bursting with flavor from crunchy celery, a touch of Dijon mustard, and extra virgin olive oil. Wrapped in crisp romaine lettuce, it's a light yet satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

348kcal
Protein
33.3g
Fat
19.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (≈150g)

½ cup Plain Nonfat Greek Yogurt (≈120g)

¼ cup chopped Celery (≈25g)

1 tsp Dijon Mustard (≈5g)

1 tsp Extra Virgin Olive Oil (≈5g)

2 Romaine Lettuce leaves (≈50g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10-12 minutes. Once done, transfer to an ice bath and peel once cooled.

  • 2

    Chop the peeled eggs roughly and place them in a medium bowl.

  • 3

    Add the plain nonfat Greek yogurt, chopped celery, Dijon mustard, and olive oil to the bowl. Mix thoroughly until creamy.

  • 4

    Season with salt and pepper to taste, and stir again to evenly incorporate the flavors.

  • 5

    Lay out the romaine lettuce leaves and scoop the egg salad onto each leaf, using them as wraps.

  • 6

    Serve immediately and enjoy this protein-packed, refreshing meal.