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 refreshing twist on a classic egg salad. This creamy, tangy egg salad is made with hard-boiled eggs, nonfat Greek yogurt, and a hint of Dijon mustard, nestled inside crisp lettuce leaves for a light yet satisfying meal. Perfect for breakfast, lunch, or dinner and ideal for clean eating.

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NUTRITION

105kcal
Protein
9.1g
Fat
6.1g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

3 tbsp nonfat Greek yogurt

1 tbsp Dijon mustard

1 celery stalk, chopped

4 large butter lettuce leaves

1 tbsp chopped chives (optional)

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 over medium-high heat, then reduce to a simmer and cook for about 9-10 minutes until hard boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs and chop them roughly in a bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the chopped eggs. Mix gently until the eggs are well coated.

  • 4

    Stir in the chopped celery and, if desired, the chopped chives. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves and spoon the creamy egg salad onto each leaf.

  • 6

    Fold the lettuce leaves around the filling and serve immediately for a fresh, light 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 refreshing twist on a classic egg salad. This creamy, tangy egg salad is made with hard-boiled eggs, nonfat Greek yogurt, and a hint of Dijon mustard, nestled inside crisp lettuce leaves for a light yet satisfying meal. Perfect for breakfast, lunch, or dinner and ideal for clean eating.

NUTRITION

105kcal
Protein
9.1g
Fat
6.1g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

3 tbsp nonfat Greek yogurt

1 tbsp Dijon mustard

1 celery stalk, chopped

4 large butter lettuce leaves

1 tbsp chopped chives (optional)

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs and chop them roughly in a bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the chopped eggs. Mix gently until the eggs are well coated.

  • 4

    Stir in the chopped celery and, if desired, the chopped chives. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves and spoon the creamy egg salad onto each leaf.

  • 6

    Fold the lettuce leaves around the filling and serve immediately for a fresh, light meal.