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 satisfying twist on classic egg salad, brightened with a dollop of creamy Greek yogurt and a hint of Dijon mustard. This egg salad brings together the richness of hard-boiled eggs and avocado with the crisp crunch of celery and lettuce, making it perfect for any meal of the day.

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NUTRITION

420kcal
Protein
33.6g
Fat
27.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/4 medium avocado

1 celery stalk

2 green onions

1 tsp Dijon mustard

2 lettuce leaves

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PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and let simmer for 10 minutes until hard boiled.

  • 2

    Cool the eggs under cold running water and peel them once they are manageable.

  • 3

    Chop the hard-boiled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Dice the avocado and finely chop the celery and green onions. Add them to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard. Season with salt and pepper to taste.

  • 6

    Gently combine all the ingredients until well incorporated, taking care not to mash the avocado too much.

  • 7

    Spoon the egg salad mixture onto washed lettuce leaves, forming wraps.

  • 8

    Serve immediately or chill for a refreshing meal option.

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 satisfying twist on classic egg salad, brightened with a dollop of creamy Greek yogurt and a hint of Dijon mustard. This egg salad brings together the richness of hard-boiled eggs and avocado with the crisp crunch of celery and lettuce, making it perfect for any meal of the day.

NUTRITION

420kcal
Protein
33.6g
Fat
27.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/4 medium avocado

1 celery stalk

2 green onions

1 tsp Dijon mustard

2 lettuce leaves

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and let simmer for 10 minutes until hard boiled.

  • 2

    Cool the eggs under cold running water and peel them once they are manageable.

  • 3

    Chop the hard-boiled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Dice the avocado and finely chop the celery and green onions. Add them to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard. Season with salt and pepper to taste.

  • 6

    Gently combine all the ingredients until well incorporated, taking care not to mash the avocado too much.

  • 7

    Spoon the egg salad mixture onto washed lettuce leaves, forming wraps.

  • 8

    Serve immediately or chill for a refreshing meal option.