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 this fresh and creamy egg salad served in crisp lettuce wraps for a light yet satisfying meal. The rich, tender eggs are combined with tangy nonfat Greek yogurt, a hint of mustard, and crunchy celery, all brightened by a squeeze of lemon and seasoned with salt and pepper. Perfect for a nutrient-packed meal any time of day.

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NUTRITION

349kcal
Protein
32.4g
Fat
20.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Nonfat Greek Yogurt (80g)

1 Celery stalk (40g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

Salt and Pepper to taste

2 Romaine Lettuce Leaves (50g)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and simmering for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    Finely dice the celery and add it to the chopped eggs.

  • 4

    Mix in the nonfat Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until well combined.

  • 5

    Lay out the lettuce leaves and spoon the egg salad mixture evenly onto each leaf.

  • 6

    Serve immediately and enjoy your protein-packed, creamy egg salad wraps.

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 this fresh and creamy egg salad served in crisp lettuce wraps for a light yet satisfying meal. The rich, tender eggs are combined with tangy nonfat Greek yogurt, a hint of mustard, and crunchy celery, all brightened by a squeeze of lemon and seasoned with salt and pepper. Perfect for a nutrient-packed meal any time of day.

NUTRITION

349kcal
Protein
32.4g
Fat
20.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Nonfat Greek Yogurt (80g)

1 Celery stalk (40g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

Salt and Pepper to taste

2 Romaine Lettuce Leaves (50g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and simmering for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    Finely dice the celery and add it to the chopped eggs.

  • 4

    Mix in the nonfat Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until well combined.

  • 5

    Lay out the lettuce leaves and spoon the egg salad mixture evenly onto each leaf.

  • 6

    Serve immediately and enjoy your protein-packed, creamy egg salad wraps.