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 delicious twist on a classic egg salad, this recipe features a creamy blend of eggs and nonfat Greek yogurt mixed with crunchy celery and a hint of red onion, all nestled in crisp butter lettuce leaves. Perfect as a light breakfast, lunch, or dinner option that's both satisfying and packed with protein.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
37.2g
Fat
25.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx 250g)

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Dijon Mustard (5g)

1 stalk Celery (40g)

1/4 small Red Onion (20g)

4 leaves Butter Lettuce (40g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool completely before peeling.

  • 3

    Chop the peeled eggs roughly and place them in a medium bowl.

  • 4

    Finely chop the celery and red onion, then add them to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard. Season with salt and pepper to taste.

  • 6

    Gently combine all ingredients until the egg salad is evenly mixed.

  • 7

    Scoop the creamy egg salad into washed butter lettuce leaves for serving, and enjoy as a healthy meal option.

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 delicious twist on a classic egg salad, this recipe features a creamy blend of eggs and nonfat Greek yogurt mixed with crunchy celery and a hint of red onion, all nestled in crisp butter lettuce leaves. Perfect as a light breakfast, lunch, or dinner option that's both satisfying and packed with protein.

NUTRITION

409kcal
Protein
37.2g
Fat
25.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx 250g)

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Dijon Mustard (5g)

1 stalk Celery (40g)

1/4 small Red Onion (20g)

4 leaves Butter Lettuce (40g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool completely before peeling.

  • 3

    Chop the peeled eggs roughly and place them in a medium bowl.

  • 4

    Finely chop the celery and red onion, then add them to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard. Season with salt and pepper to taste.

  • 6

    Gently combine all ingredients until the egg salad is evenly mixed.

  • 7

    Scoop the creamy egg salad into washed butter lettuce leaves for serving, and enjoy as a healthy meal option.