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 with a creamy, tangy Greek yogurt base and crisp lettuce wraps. This versatile dish is perfect for any meal – served as a hearty breakfast, a fulfilling lunch, or a light dinner. The blend of tender boiled eggs, crunchy celery, and a hint of Dijon mustard creates a flavor profile that's both satisfying and nutritious.

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NUTRITION

400kcal
Protein
37.0g
Fat
24.5g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

1 tablespoon finely diced Red Onion

1/2 tablespoon Dijon Mustard

2 Lettuce Leaves

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 over medium-high heat and cook for about 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool for 5 minutes. Once cooled, peel and chop the eggs coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, chopped celery, finely diced red onion, and Dijon mustard. Stir well to mix all ingredients thoroughly.

  • 4

    Season with salt and pepper to taste. Adjust the seasoning if necessary.

  • 5

    Lay out the lettuce leaves on a plate and spoon the egg salad onto each leaf. Serve immediately for a fresh and crisp meal option.

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 with a creamy, tangy Greek yogurt base and crisp lettuce wraps. This versatile dish is perfect for any meal – served as a hearty breakfast, a fulfilling lunch, or a light dinner. The blend of tender boiled eggs, crunchy celery, and a hint of Dijon mustard creates a flavor profile that's both satisfying and nutritious.

NUTRITION

400kcal
Protein
37.0g
Fat
24.5g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

1 tablespoon finely diced Red Onion

1/2 tablespoon Dijon Mustard

2 Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat and cook for about 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool for 5 minutes. Once cooled, peel and chop the eggs coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, chopped celery, finely diced red onion, and Dijon mustard. Stir well to mix all ingredients thoroughly.

  • 4

    Season with salt and pepper to taste. Adjust the seasoning if necessary.

  • 5

    Lay out the lettuce leaves on a plate and spoon the egg salad onto each leaf. Serve immediately for a fresh and crisp meal option.