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. This recipe blends the creaminess of nonfat Greek yogurt with hard-boiled eggs, crisp celery, and a zesty touch of Dijon mustard. Served in crisp lettuce leaves, it’s a light, protein-packed meal perfect for breakfast, lunch, or dinner.

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NUTRITION

385kcal
Protein
37.7g
Fat
19.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (≈200g)

1/2 cup nonfat Greek yogurt (≈120g)

1 stalk celery (≈40g)

1 tablespoon green onion (≈5g)

1 teaspoon Dijon mustard (≈5g)

3 leaves romaine lettuce (≈75g)

Salt & 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 to a simmer and cook for about 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, and green onion.

  • 4

    Add Dijon mustard along with salt and pepper to taste. Gently stir until all ingredients are evenly mixed.

  • 5

    Spoon the egg salad into washed and dried romaine lettuce leaves, using them as wraps.

  • 6

    Serve immediately and enjoy this light, protein-packed meal.

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. This recipe blends the creaminess of nonfat Greek yogurt with hard-boiled eggs, crisp celery, and a zesty touch of Dijon mustard. Served in crisp lettuce leaves, it’s a light, protein-packed meal perfect for breakfast, lunch, or dinner.

NUTRITION

385kcal
Protein
37.7g
Fat
19.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (≈200g)

1/2 cup nonfat Greek yogurt (≈120g)

1 stalk celery (≈40g)

1 tablespoon green onion (≈5g)

1 teaspoon Dijon mustard (≈5g)

3 leaves romaine lettuce (≈75g)

Salt & pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for about 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, and green onion.

  • 4

    Add Dijon mustard along with salt and pepper to taste. Gently stir until all ingredients are evenly mixed.

  • 5

    Spoon the egg salad into washed and dried romaine lettuce leaves, using them as wraps.

  • 6

    Serve immediately and enjoy this light, protein-packed meal.