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 meal with this Creamy Greek Yogurt Egg Salad Lettuce Wrap. Combining tender, hard-boiled eggs with a luscious blend of nonfat Greek yogurt, a hint of Dijon mustard, and crisp celery, this dish delivers a refreshing crunch wrapped in cool, crisp romaine lettuce. Perfect for breakfast, lunch, or dinner, it's a balanced dish that brings together creaminess, tang, and crunch in every bite.

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NUTRITION

161kcal
Protein
19.5g
Fat
5.2g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g total)

1/2 cup nonfat Greek yogurt (125g)

1/4 cup chopped celery (25g)

1 tbsp diced red onion (15g)

1 tsp Dijon mustard (5g)

4 romaine lettuce leaves (60g)

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until fully cooked.

  • 2

    Drain the hot water and run the eggs under cool water until they are easy to handle. Peel the eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, red onion, and Dijon mustard.

  • 4

    Season the mixture with salt and pepper, stirring gently to combine all ingredients without mashing the eggs completely.

  • 5

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

  • 6

    Serve immediately as a refreshing wrap for breakfast, lunch, or dinner.

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 meal with this Creamy Greek Yogurt Egg Salad Lettuce Wrap. Combining tender, hard-boiled eggs with a luscious blend of nonfat Greek yogurt, a hint of Dijon mustard, and crisp celery, this dish delivers a refreshing crunch wrapped in cool, crisp romaine lettuce. Perfect for breakfast, lunch, or dinner, it's a balanced dish that brings together creaminess, tang, and crunch in every bite.

NUTRITION

161kcal
Protein
19.5g
Fat
5.2g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g total)

1/2 cup nonfat Greek yogurt (125g)

1/4 cup chopped celery (25g)

1 tbsp diced red onion (15g)

1 tsp Dijon mustard (5g)

4 romaine lettuce leaves (60g)

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until fully cooked.

  • 2

    Drain the hot water and run the eggs under cool water until they are easy to handle. Peel the eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, red onion, and Dijon mustard.

  • 4

    Season the mixture with salt and pepper, stirring gently to combine all ingredients without mashing the eggs completely.

  • 5

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

  • 6

    Serve immediately as a refreshing wrap for breakfast, lunch, or dinner.