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

A refreshing twist on a classic egg salad made creamy with nonfat Greek yogurt, accented by a dash of Dijon mustard and pepper. Served in crisp lettuce wraps, this dish is perfect for any time of day and offers a satisfying blend of textures and flavors.

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NUTRITION

349kcal
Protein
33.8g
Fat
19.7g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 tsp Dijon mustard

3 romaine lettuce leaves

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

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

  • 2

    Cool the eggs in an ice bath or under cold running water, then peel and coarsely chop them.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Mix until creamy.

  • 4

    Season with salt and black pepper to taste, adjusting as desired.

  • 5

    Line a plate with romaine lettuce leaves and spoon the egg salad onto each leaf. Serve immediately.

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

A refreshing twist on a classic egg salad made creamy with nonfat Greek yogurt, accented by a dash of Dijon mustard and pepper. Served in crisp lettuce wraps, this dish is perfect for any time of day and offers a satisfying blend of textures and flavors.

NUTRITION

349kcal
Protein
33.8g
Fat
19.7g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 tsp Dijon mustard

3 romaine lettuce leaves

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

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

  • 2

    Cool the eggs in an ice bath or under cold running water, then peel and coarsely chop them.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Mix until creamy.

  • 4

    Season with salt and black pepper to taste, adjusting as desired.

  • 5

    Line a plate with romaine lettuce leaves and spoon the egg salad onto each leaf. Serve immediately.