Creamy Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a light and refreshing twist on classic egg salad by wrapping a creamy, tangy mixture in crisp lettuce leaves. Perfect for any meal, this dish balances comforting textures with a bright crunch, making it an appealing and versatile choice for clean eating.

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NUTRITION

101kcal
Protein
8.9g
Fat
5.5g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

3 tbsp nonfat Greek yogurt

1 stalk celery, diced

1 tsp Dijon mustard

5 romaine 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, then reduce the heat and simmer for 9-12 minutes for hard-boiled eggs.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop the eggs into bite-sized pieces.

  • 3

    Dice the celery finely and combine with the chopped eggs in a mixing bowl.

  • 4

    Add the Greek yogurt and Dijon mustard to the egg mixture. Season with salt and pepper, and gently mix until the ingredients are evenly combined.

  • 5

    Carefully separate the romaine lettuce leaves to serve as wraps. Spoon a generous amount of the egg salad into each lettuce leaf.

  • 6

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

Creamy Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a light and refreshing twist on classic egg salad by wrapping a creamy, tangy mixture in crisp lettuce leaves. Perfect for any meal, this dish balances comforting textures with a bright crunch, making it an appealing and versatile choice for clean eating.

NUTRITION

101kcal
Protein
8.9g
Fat
5.5g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

3 tbsp nonfat Greek yogurt

1 stalk celery, diced

1 tsp Dijon mustard

5 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop the eggs into bite-sized pieces.

  • 3

    Dice the celery finely and combine with the chopped eggs in a mixing bowl.

  • 4

    Add the Greek yogurt and Dijon mustard to the egg mixture. Season with salt and pepper, and gently mix until the ingredients are evenly combined.

  • 5

    Carefully separate the romaine lettuce leaves to serve as wraps. Spoon a generous amount of the egg salad into each lettuce leaf.

  • 6

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