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

Savor a creamy twist on a classic egg salad, where tender hard-boiled eggs are lightened with tangy nonfat Greek yogurt and accented with a hint of mustard and fresh celery. Wrapped in crisp lettuce leaves, every bite is a delightful combination of creamy and crunchy textures ideal for a nutritious meal any time of day.

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NUTRITION

343kcal
Protein
33.2g
Fat
20.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Plain Greek Yogurt

1 tsp Dijon Mustard

1 stalk Celery, chopped

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Boil for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, and Dijon mustard. Add the finely chopped celery.

  • 4

    Season the mixture with salt and pepper to taste and gently stir until all pieces are well coated in the creamy dressing.

  • 5

    Lay out the Romaine lettuce leaves and scoop a generous portion of the egg salad onto each leaf.

  • 6

    Serve immediately for a fresh, protein-packed 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

Savor a creamy twist on a classic egg salad, where tender hard-boiled eggs are lightened with tangy nonfat Greek yogurt and accented with a hint of mustard and fresh celery. Wrapped in crisp lettuce leaves, every bite is a delightful combination of creamy and crunchy textures ideal for a nutritious meal any time of day.

NUTRITION

343kcal
Protein
33.2g
Fat
20.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Plain Greek Yogurt

1 tsp Dijon Mustard

1 stalk Celery, chopped

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Boil for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, and Dijon mustard. Add the finely chopped celery.

  • 4

    Season the mixture with salt and pepper to taste and gently stir until all pieces are well coated in the creamy dressing.

  • 5

    Lay out the Romaine lettuce leaves and scoop a generous portion of the egg salad onto each leaf.

  • 6

    Serve immediately for a fresh, protein-packed meal.