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 revitalized twist on the classic egg salad with a creamy, tangy nonfat Greek yogurt base. Packed with protein-rich eggs and fresh crunchy celery and red onion, this dish is served wrapped in crisp romaine lettuce leaves. Each bite delivers a satisfying blend of textures and well-balanced flavors, making it a perfect meal option any time of day.

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NUTRITION

346kcal
Protein
39.1g
Fat
15.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 eggs (whole)

1 egg white

2/3 cup nonfat Greek yogurt

1 celery stalk

1/4 red onion

1 tsp Dijon mustard

2 leaves romaine lettuce

1 tbsp fresh dill (optional)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-10 minutes. Remove eggs and place them in an ice bath to cool.

  • 2

    Peel the eggs once cooled, and chop them coarsely. Separate the additional egg white from a fresh egg, and mix it in for an extra protein boost.

  • 3

    In a bowl, combine the chopped eggs, egg white, nonfat Greek yogurt, and Dijon mustard. Stir until well integrated.

  • 4

    Finely chop the celery, red onion, and fresh dill (if using), and mix them into the egg salad.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the creamy egg salad onto washed romaine lettuce leaves. Serve immediately as a refreshing wrap.

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 revitalized twist on the classic egg salad with a creamy, tangy nonfat Greek yogurt base. Packed with protein-rich eggs and fresh crunchy celery and red onion, this dish is served wrapped in crisp romaine lettuce leaves. Each bite delivers a satisfying blend of textures and well-balanced flavors, making it a perfect meal option any time of day.

NUTRITION

346kcal
Protein
39.1g
Fat
15.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 eggs (whole)

1 egg white

2/3 cup nonfat Greek yogurt

1 celery stalk

1/4 red onion

1 tsp Dijon mustard

2 leaves romaine lettuce

1 tbsp fresh dill (optional)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-10 minutes. Remove eggs and place them in an ice bath to cool.

  • 2

    Peel the eggs once cooled, and chop them coarsely. Separate the additional egg white from a fresh egg, and mix it in for an extra protein boost.

  • 3

    In a bowl, combine the chopped eggs, egg white, nonfat Greek yogurt, and Dijon mustard. Stir until well integrated.

  • 4

    Finely chop the celery, red onion, and fresh dill (if using), and mix them into the egg salad.

  • 5

    Season with salt and pepper to taste.

  • 6

    Spoon the creamy egg salad onto washed romaine lettuce leaves. Serve immediately as a refreshing wrap.