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

Delight in a refreshing twist on a classic egg salad, where creamy nonfat Greek yogurt and a touch of Dijon mustard blend perfectly with fresh, crunchy celery and red onion. Nestled in crisp romaine lettuce leaves, this dish is a vibrant, protein-packed option that's ideal for a light yet satisfying meal any time of day.

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NUTRITION

346kcal
Protein
36.3g
Fat
16.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3/4 cup Nonfat Plain Greek Yogurt

1 tbsp Dijon Mustard

1/2 cup Celery, chopped

1 tbsp Red Onion, diced

3 Romaine Lettuce Leaves

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by hard boiling the eggs. Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 9-10 minutes. Once done, transfer eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and roughly chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, chopped celery, and diced red onion.

  • 4

    Add a teaspoon of lemon juice along with salt and pepper to taste. Gently mix until all ingredients are well incorporated.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad mixture evenly among them.

  • 6

    Serve immediately as refreshing lettuce wraps, or chill for a short while for a cool, crisp 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

Delight in a refreshing twist on a classic egg salad, where creamy nonfat Greek yogurt and a touch of Dijon mustard blend perfectly with fresh, crunchy celery and red onion. Nestled in crisp romaine lettuce leaves, this dish is a vibrant, protein-packed option that's ideal for a light yet satisfying meal any time of day.

NUTRITION

346kcal
Protein
36.3g
Fat
16.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3/4 cup Nonfat Plain Greek Yogurt

1 tbsp Dijon Mustard

1/2 cup Celery, chopped

1 tbsp Red Onion, diced

3 Romaine Lettuce Leaves

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by hard boiling the eggs. Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 9-10 minutes. Once done, transfer eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and roughly chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, chopped celery, and diced red onion.

  • 4

    Add a teaspoon of lemon juice along with salt and pepper to taste. Gently mix until all ingredients are well incorporated.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad mixture evenly among them.

  • 6

    Serve immediately as refreshing lettuce wraps, or chill for a short while for a cool, crisp meal.