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 satisfyingly creamy egg salad that's elevated with tangy Greek yogurt and crisp lettuce wraps. This versatile dish delivers a burst of flavor and texture, pairing the richness of hard-boiled eggs with a hint of Dijon mustard and aromatic chives, all nestled in refreshing lettuce leaves. Perfect for a quick meal that nourishes and delights.

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NUTRITION

124kcal
Protein
14.6g
Fat
5.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (~200g total)

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

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

1 tbsp Fresh Chives

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 bringing to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Then, cool them in ice water.

  • 2

    Peel the cooled eggs and roughly chop them in a bowl.

  • 3

    In a separate small bowl, mix the Greek yogurt with Dijon mustard, chopped chives, and a pinch of salt and pepper.

  • 4

    Gently combine the chopped eggs with the yogurt mixture, ensuring the eggs are well coated.

  • 5

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

  • 6

    Serve immediately for a fresh, creamy, and nutritious 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 light yet satisfyingly creamy egg salad that's elevated with tangy Greek yogurt and crisp lettuce wraps. This versatile dish delivers a burst of flavor and texture, pairing the richness of hard-boiled eggs with a hint of Dijon mustard and aromatic chives, all nestled in refreshing lettuce leaves. Perfect for a quick meal that nourishes and delights.

NUTRITION

124kcal
Protein
14.6g
Fat
5.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (~200g total)

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

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

1 tbsp Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Then, cool them in ice water.

  • 2

    Peel the cooled eggs and roughly chop them in a bowl.

  • 3

    In a separate small bowl, mix the Greek yogurt with Dijon mustard, chopped chives, and a pinch of salt and pepper.

  • 4

    Gently combine the chopped eggs with the yogurt mixture, ensuring the eggs are well coated.

  • 5

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

  • 6

    Serve immediately for a fresh, creamy, and nutritious meal.