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 refreshing twist on a classic egg salad by swapping mayo for creamy Greek yogurt. This dish features tender hard-boiled eggs mixed with crunchy celery and a zesty hint of mustard, all wrapped in crisp romaine lettuce for a light yet satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

338kcal
Protein
32.2g
Fat
20.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup chopped Celery (40g)

1/2 teaspoon Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, and simmering for about 9-10 minutes. Drain and cool them under cold running water before peeling.

  • 2

    Chop the peeled eggs coarsely in a bowl.

  • 3

    Add the nonfat Greek yogurt, chopped celery, Dijon mustard, salt, and pepper to the eggs. Stir gently to combine all ingredients until you achieve a creamy consistency.

  • 4

    Lay the romaine lettuce leaves on a plate and evenly distribute the egg salad among them, using the leaves as wraps.

  • 5

    Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

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 refreshing twist on a classic egg salad by swapping mayo for creamy Greek yogurt. This dish features tender hard-boiled eggs mixed with crunchy celery and a zesty hint of mustard, all wrapped in crisp romaine lettuce for a light yet satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

338kcal
Protein
32.2g
Fat
20.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup chopped Celery (40g)

1/2 teaspoon Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, and simmering for about 9-10 minutes. Drain and cool them under cold running water before peeling.

  • 2

    Chop the peeled eggs coarsely in a bowl.

  • 3

    Add the nonfat Greek yogurt, chopped celery, Dijon mustard, salt, and pepper to the eggs. Stir gently to combine all ingredients until you achieve a creamy consistency.

  • 4

    Lay the romaine lettuce leaves on a plate and evenly distribute the egg salad among them, using the leaves as wraps.

  • 5

    Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.