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 light yet satisfying meal with this delicious twist on classic egg salad. Creamy Greek yogurt replaces traditional mayo for a healthier alternative, mixed with perfectly boiled eggs, crisp celery, and a hint of red onion and Dijon mustard. Served in fresh lettuce wraps and topped with creamy avocado, this dish offers a delightful combination of textures and flavors.

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NUTRITION

277kcal
Protein
14.8g
Fat
20.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 teaspoon diced Red Onion (5g)

1 teaspoon Dijon Mustard (5g)

1/2 medium Avocado (100g)

2 Romaine Lettuce Leaves (50g total)

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and let simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the hot water and place the eggs in an ice bath for a few minutes. Peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, diced celery, red onion, and Dijon mustard. Mix gently until well incorporated.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate, then spoon the egg salad mixture into each leaf.

  • 6

    Top with slices or chunks of avocado for added creaminess and 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

Enjoy a light yet satisfying meal with this delicious twist on classic egg salad. Creamy Greek yogurt replaces traditional mayo for a healthier alternative, mixed with perfectly boiled eggs, crisp celery, and a hint of red onion and Dijon mustard. Served in fresh lettuce wraps and topped with creamy avocado, this dish offers a delightful combination of textures and flavors.

NUTRITION

277kcal
Protein
14.8g
Fat
20.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 teaspoon diced Red Onion (5g)

1 teaspoon Dijon Mustard (5g)

1/2 medium Avocado (100g)

2 Romaine Lettuce Leaves (50g total)

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and let simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the hot water and place the eggs in an ice bath for a few minutes. Peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, diced celery, red onion, and Dijon mustard. Mix gently until well incorporated.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate, then spoon the egg salad mixture into each leaf.

  • 6

    Top with slices or chunks of avocado for added creaminess and serve immediately.