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

A refreshing, protein-packed egg salad served in crisp lettuce wraps. The creamy texture from nonfat Greek yogurt blends perfectly with the mild tang of Dijon mustard and the crunch of celery. This versatile dish can serve as breakfast, lunch, or dinner, delivering a satisfying meal that’s both light and energizing.

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NUTRITION

134kcal
Protein
15.3g
Fat
4.9g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1/4 cup diced celery

2 Romaine lettuce leaves

Salt & 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 heat and simmer for 9-10 minutes for hard boiled eggs.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel the eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine chopped eggs, nonfat Greek yogurt, Dijon mustard, and diced celery. Season with salt and pepper to taste.

  • 4

    Gently mix until all ingredients are well incorporated.

  • 5

    Lay out the Romaine lettuce leaves and spoon the creamy egg salad into each leaf.

  • 6

    Serve immediately as a light and satisfying 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

A refreshing, protein-packed egg salad served in crisp lettuce wraps. The creamy texture from nonfat Greek yogurt blends perfectly with the mild tang of Dijon mustard and the crunch of celery. This versatile dish can serve as breakfast, lunch, or dinner, delivering a satisfying meal that’s both light and energizing.

NUTRITION

134kcal
Protein
15.3g
Fat
4.9g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1/4 cup diced celery

2 Romaine lettuce leaves

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel the eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine chopped eggs, nonfat Greek yogurt, Dijon mustard, and diced celery. Season with salt and pepper to taste.

  • 4

    Gently mix until all ingredients are well incorporated.

  • 5

    Lay out the Romaine lettuce leaves and spoon the creamy egg salad into each leaf.

  • 6

    Serve immediately as a light and satisfying meal.