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, refreshing twist on classic egg salad, where creamy nonfat Greek yogurt replaces heavier dressings. Tender hard-boiled eggs mingle with crisp celery and a hint of red onion, all nestled in crisp romaine lettuce cups. This dish balances creamy texture with a crunch, perfect for a balanced breakfast, lunch, or dinner.

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NUTRITION

404kcal
Protein
38.6g
Fat
20.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1/4 small Red Onion

1 tsp Dijon Mustard

4 cups Romaine Lettuce

Salt & 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 10 minutes. Cool the eggs in cold water and peel them.

  • 2

    Chop the hard-boiled eggs roughly and place them in a bowl.

  • 3

    Finely dice the celery and red onion, then add to the eggs.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with Dijon mustard, salt, and pepper.

  • 5

    Combine the yogurt mixture with the egg mixture, stirring gently until evenly coated.

  • 6

    Serve the creamy egg salad on individual romaine lettuce leaves as wraps, and enjoy immediately.

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, refreshing twist on classic egg salad, where creamy nonfat Greek yogurt replaces heavier dressings. Tender hard-boiled eggs mingle with crisp celery and a hint of red onion, all nestled in crisp romaine lettuce cups. This dish balances creamy texture with a crunch, perfect for a balanced breakfast, lunch, or dinner.

NUTRITION

404kcal
Protein
38.6g
Fat
20.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1/4 small Red Onion

1 tsp Dijon Mustard

4 cups Romaine Lettuce

Salt & 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 10 minutes. Cool the eggs in cold water and peel them.

  • 2

    Chop the hard-boiled eggs roughly and place them in a bowl.

  • 3

    Finely dice the celery and red onion, then add to the eggs.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with Dijon mustard, salt, and pepper.

  • 5

    Combine the yogurt mixture with the egg mixture, stirring gently until evenly coated.

  • 6

    Serve the creamy egg salad on individual romaine lettuce leaves as wraps, and enjoy immediately.