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 refreshing twist on traditional egg salad served in crisp lettuce wraps. This simple, protein-packed meal combines tender hard-boiled eggs with a creamy, zesty nonfat Greek yogurt dressing, accented with crunchy celery and a hint of Dijon mustard for a burst of flavor. Perfect as a light lunch or dinner, this recipe balances rich textures and bright, fresh notes for a delicious, clean-eating experience.

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NUTRITION

342kcal
Protein
31.6g
Fat
20.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/2 cup chopped celery

1 teaspoon Dijon mustard

3 romaine lettuce leaves

Salt and Pepper to taste

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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 and cover for 10-12 minutes until hard-boiled.

  • 2

    Drain the eggs and run them under cold water until fully cooled. Peel and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, chopped celery, and Dijon mustard. Season with salt and pepper, mixing gently to avoid breaking up the eggs too much.

  • 4

    Lay out the romaine lettuce leaves on a plate and spoon the creamy egg salad evenly onto each leaf.

  • 5

    Serve immediately and enjoy your light and 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 refreshing twist on traditional egg salad served in crisp lettuce wraps. This simple, protein-packed meal combines tender hard-boiled eggs with a creamy, zesty nonfat Greek yogurt dressing, accented with crunchy celery and a hint of Dijon mustard for a burst of flavor. Perfect as a light lunch or dinner, this recipe balances rich textures and bright, fresh notes for a delicious, clean-eating experience.

NUTRITION

342kcal
Protein
31.6g
Fat
20.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/2 cup chopped celery

1 teaspoon Dijon mustard

3 romaine lettuce leaves

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain the eggs and run them under cold water until fully cooled. Peel and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, chopped celery, and Dijon mustard. Season with salt and pepper, mixing gently to avoid breaking up the eggs too much.

  • 4

    Lay out the romaine lettuce leaves on a plate and spoon the creamy egg salad evenly onto each leaf.

  • 5

    Serve immediately and enjoy your light and refreshing meal.