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 light yet satisfying protein-packed twist on the classic egg salad. Creamy, tangy, and refreshing, these lettuce wraps combine rich hard-boiled eggs with nonfat Greek yogurt, zesty dijon mustard, and fresh herbs, creating a balanced meal that's perfect any time of day.

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NUTRITION

121kcal
Protein
13g
Fat
5.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

1 tbsp Fresh Dill (chopped)

1 tbsp Green Onion (chopped)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10-12 minutes for hard boiling.

  • 2

    After the eggs have cooled, peel and roughly chop them.

  • 3

    In a medium bowl, mix the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Stir in the fresh dill, chopped green onion, salt, and black pepper. Adjust seasoning to taste.

  • 5

    Lay out the romaine lettuce leaves and scoop the creamy egg salad onto each leaf.

  • 6

    Serve immediately as a light and protein-rich 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 light yet satisfying protein-packed twist on the classic egg salad. Creamy, tangy, and refreshing, these lettuce wraps combine rich hard-boiled eggs with nonfat Greek yogurt, zesty dijon mustard, and fresh herbs, creating a balanced meal that's perfect any time of day.

NUTRITION

121kcal
Protein
13g
Fat
5.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

1 tbsp Fresh Dill (chopped)

1 tbsp Green Onion (chopped)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10-12 minutes for hard boiling.

  • 2

    After the eggs have cooled, peel and roughly chop them.

  • 3

    In a medium bowl, mix the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Stir in the fresh dill, chopped green onion, salt, and black pepper. Adjust seasoning to taste.

  • 5

    Lay out the romaine lettuce leaves and scoop the creamy egg salad onto each leaf.

  • 6

    Serve immediately as a light and protein-rich meal.