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 fresh twist on a classic egg salad, where perfectly hard-boiled eggs are chopped and mixed with tangy Dijon mustard, creamy nonfat Greek yogurt, crisp celery, and dill pickle for a zesty flavor. Served inside refreshing butter lettuce cups, this dish delivers a satisfying balance of creaminess and crunch that works perfectly for breakfast, lunch, or dinner.

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NUTRITION

413kcal
Protein
38.2g
Fat
25.6g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/4 cup Nonfat Plain Greek Yogurt

1 Celery stalk, diced

1 medium Dill Pickle, diced

1 tsp Dijon Mustard

2 cups Butter Lettuce (about 4 leaves)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer for 10-12 minutes until hard boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool, then peel and roughly chop them.

  • 3

    In a medium mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, diced dill pickle, and Dijon mustard.

  • 4

    Season the mixture with salt and black pepper to taste, and gently mix until all ingredients are evenly incorporated.

  • 5

    Separate the butter lettuce leaves and rinse them. Pat dry with a paper towel.

  • 6

    Spoon the creamy egg salad mixture into the center of each lettuce leaf, folding or rolling them as desired to form wraps.

  • 7

    Serve immediately and enjoy this protein-packed, refreshing 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 fresh twist on a classic egg salad, where perfectly hard-boiled eggs are chopped and mixed with tangy Dijon mustard, creamy nonfat Greek yogurt, crisp celery, and dill pickle for a zesty flavor. Served inside refreshing butter lettuce cups, this dish delivers a satisfying balance of creaminess and crunch that works perfectly for breakfast, lunch, or dinner.

NUTRITION

413kcal
Protein
38.2g
Fat
25.6g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/4 cup Nonfat Plain Greek Yogurt

1 Celery stalk, diced

1 medium Dill Pickle, diced

1 tsp Dijon Mustard

2 cups Butter Lettuce (about 4 leaves)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer for 10-12 minutes until hard boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool, then peel and roughly chop them.

  • 3

    In a medium mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, diced dill pickle, and Dijon mustard.

  • 4

    Season the mixture with salt and black pepper to taste, and gently mix until all ingredients are evenly incorporated.

  • 5

    Separate the butter lettuce leaves and rinse them. Pat dry with a paper towel.

  • 6

    Spoon the creamy egg salad mixture into the center of each lettuce leaf, folding or rolling them as desired to form wraps.

  • 7

    Serve immediately and enjoy this protein-packed, refreshing meal.