Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad by substituting mayonnaise with protein-packed Greek yogurt. This dish combines the heartiness of boiled eggs with the crispness of celery and green onions, all wrapped in cool, crisp romaine lettuce. Perfect for a light yet satisfying meal any time of day.

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NUTRITION

134kcal
Protein
16.8g
Fat
5.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup nonfat Greek yogurt

2 celery sticks

2 green onion stalks

1 tsp Dijon mustard

Salt & Pepper to taste

3 romaine lettuce leaves

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard-boiled.

  • 2

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

  • 3

    In a bowl, combine chopped eggs, Greek yogurt, chopped celery, sliced green onions, and Dijon mustard.

  • 4

    Season with salt and pepper to taste, and mix until well blended.

  • 5

    Separate the romaine lettuce leaves, wash, and pat dry.

  • 6

    Scoop the egg salad onto each lettuce leaf and serve immediately.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad by substituting mayonnaise with protein-packed Greek yogurt. This dish combines the heartiness of boiled eggs with the crispness of celery and green onions, all wrapped in cool, crisp romaine lettuce. Perfect for a light yet satisfying meal any time of day.

NUTRITION

134kcal
Protein
16.8g
Fat
5.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup nonfat Greek yogurt

2 celery sticks

2 green onion stalks

1 tsp Dijon mustard

Salt & Pepper to taste

3 romaine lettuce leaves

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard-boiled.

  • 2

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

  • 3

    In a bowl, combine chopped eggs, Greek yogurt, chopped celery, sliced green onions, and Dijon mustard.

  • 4

    Season with salt and pepper to taste, and mix until well blended.

  • 5

    Separate the romaine lettuce leaves, wash, and pat dry.

  • 6

    Scoop the egg salad onto each lettuce leaf and serve immediately.