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 fresh twist on classic egg salad, where creamy nonfat Greek yogurt replaces heavier mayo. Hard-boiled eggs are mixed with crunchy celery, a hint of red onion, and a touch of Dijon mustard, then served in crisp romaine lettuce leaves for a light yet satisfying meal.

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NUTRITION

370kcal
Protein
37.5g
Fat
20.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1/8 portion Red Onion

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    Finely dice the celery and red onion. In a mixing bowl, combine the chopped eggs, celery, and red onion.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the bowl. Season with salt and pepper, then gently stir to combine all ingredients evenly.

  • 5

    Separate and wash the romaine lettuce leaves, ensuring they are dry. Spoon the egg salad mixture into the center of each leaf.

  • 6

    Serve immediately for a fresh wrap or chill the egg salad in the fridge for a later 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 fresh twist on classic egg salad, where creamy nonfat Greek yogurt replaces heavier mayo. Hard-boiled eggs are mixed with crunchy celery, a hint of red onion, and a touch of Dijon mustard, then served in crisp romaine lettuce leaves for a light yet satisfying meal.

NUTRITION

370kcal
Protein
37.5g
Fat
20.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1/8 portion Red Onion

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    Finely dice the celery and red onion. In a mixing bowl, combine the chopped eggs, celery, and red onion.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the bowl. Season with salt and pepper, then gently stir to combine all ingredients evenly.

  • 5

    Separate and wash the romaine lettuce leaves, ensuring they are dry. Spoon the egg salad mixture into the center of each leaf.

  • 6

    Serve immediately for a fresh wrap or chill the egg salad in the fridge for a later meal.