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 twist on traditional egg salad with a creamy, tangy dressing that brings a burst of flavor to every bite. This recipe combines tender, hard-boiled eggs with crisp celery, a touch of ripe avocado, and nonfat Greek yogurt for creaminess, all nestled in crisp lettuce wraps for a fresh and revitalizing meal.

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NUTRITION

428kcal
Protein
42.2g
Fat
22.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 large Egg Whites (equivalent)

1/2 cup Nonfat Greek Yogurt

1/4 medium Avocado (diced)

1/3 cup diced Celery

4 Romaine Lettuce Leaves

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water; bring to a boil, then simmer for about 9-10 minutes until hard-cooked. Cool in an ice bath.

  • 2

    Peel the eggs and chop them roughly. In a bowl, combine the chopped eggs and egg whites.

  • 3

    Add the nonfat Greek yogurt and mix until the texture is creamy. Stir in the diced celery and gently fold in the diced avocado.

  • 4

    Season the mixture with lemon juice, salt, and pepper. Taste and adjust the seasoning as needed.

  • 5

    Spoon the creamy egg salad into washed and dried romaine lettuce leaves. Serve immediately and enjoy fresh.

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 twist on traditional egg salad with a creamy, tangy dressing that brings a burst of flavor to every bite. This recipe combines tender, hard-boiled eggs with crisp celery, a touch of ripe avocado, and nonfat Greek yogurt for creaminess, all nestled in crisp lettuce wraps for a fresh and revitalizing meal.

NUTRITION

428kcal
Protein
42.2g
Fat
22.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 large Egg Whites (equivalent)

1/2 cup Nonfat Greek Yogurt

1/4 medium Avocado (diced)

1/3 cup diced Celery

4 Romaine Lettuce Leaves

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water; bring to a boil, then simmer for about 9-10 minutes until hard-cooked. Cool in an ice bath.

  • 2

    Peel the eggs and chop them roughly. In a bowl, combine the chopped eggs and egg whites.

  • 3

    Add the nonfat Greek yogurt and mix until the texture is creamy. Stir in the diced celery and gently fold in the diced avocado.

  • 4

    Season the mixture with lemon juice, salt, and pepper. Taste and adjust the seasoning as needed.

  • 5

    Spoon the creamy egg salad into washed and dried romaine lettuce leaves. Serve immediately and enjoy fresh.