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 traditional egg salad with a creamy, tangy Greek yogurt dressing, crisp diced celery, and a sprinkle of fresh dill, all wrapped in crunchy romaine lettuce leaves. Perfect for a light and satisfying meal any time of day.

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NUTRITION

362kcal
Protein
36.2g
Fat
20.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1/4 cup diced Celery

1 tsp Dijon Mustard

1 tbsp Fresh Dill

3 Romaine Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and boiling for 9-12 minutes. Once done, cool them under cold running water and peel.

  • 2

    Dice the boiled eggs and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, dijon mustard, diced celery, and fresh dill to the bowl with the eggs.

  • 4

    Season with salt and pepper, then mix gently until all ingredients are well combined.

  • 5

    Scoop the egg salad onto rinsed and dried romaine lettuce leaves, creating wraps.

  • 6

    Serve immediately for a fresh and protein-packed meal.

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 traditional egg salad with a creamy, tangy Greek yogurt dressing, crisp diced celery, and a sprinkle of fresh dill, all wrapped in crunchy romaine lettuce leaves. Perfect for a light and satisfying meal any time of day.

NUTRITION

362kcal
Protein
36.2g
Fat
20.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1/4 cup diced Celery

1 tsp Dijon Mustard

1 tbsp Fresh Dill

3 Romaine Lettuce Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and boiling for 9-12 minutes. Once done, cool them under cold running water and peel.

  • 2

    Dice the boiled eggs and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, dijon mustard, diced celery, and fresh dill to the bowl with the eggs.

  • 4

    Season with salt and pepper, then mix gently until all ingredients are well combined.

  • 5

    Scoop the egg salad onto rinsed and dried romaine lettuce leaves, creating wraps.

  • 6

    Serve immediately for a fresh and protein-packed meal.