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

Savor a delightful twist on a classic egg salad served in crisp butter lettuce wraps. This creamy, tangy dish combines tender chopped eggs, nonfat Greek yogurt, and a hint of Dijon mustard, accented with crunchy celery and fresh chives for an extra burst of flavor. Perfectly balanced for a nourishing lunch or light dinner, it's both satisfying and refreshingly healthy.

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NUTRITION

363kcal
Protein
36.3g
Fat
20.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

1/2 cup Nonfat Greek Yogurt (125g)

1 stalk Celery (40g), chopped

1 tsp Dijon Mustard

1 tbsp Fresh Chives, chopped

3 Butter Lettuce Leaves

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover the pan and let sit off the heat for 10-12 minutes. Then, cool the eggs under cold running water.

  • 2

    Peel and chop the hard boiled eggs into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and finely chopped celery. Mix until the ingredients are evenly coated.

  • 4

    Season the egg salad with a pinch of salt and pepper, and stir in the fresh chives for a burst of herbal flavor.

  • 5

    Spoon the creamy egg salad onto the butter lettuce leaves, using the leaves as wraps.

  • 6

    Serve immediately and enjoy your light, nutritious 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

Savor a delightful twist on a classic egg salad served in crisp butter lettuce wraps. This creamy, tangy dish combines tender chopped eggs, nonfat Greek yogurt, and a hint of Dijon mustard, accented with crunchy celery and fresh chives for an extra burst of flavor. Perfectly balanced for a nourishing lunch or light dinner, it's both satisfying and refreshingly healthy.

NUTRITION

363kcal
Protein
36.3g
Fat
20.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

1/2 cup Nonfat Greek Yogurt (125g)

1 stalk Celery (40g), chopped

1 tsp Dijon Mustard

1 tbsp Fresh Chives, chopped

3 Butter Lettuce Leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover the pan and let sit off the heat for 10-12 minutes. Then, cool the eggs under cold running water.

  • 2

    Peel and chop the hard boiled eggs into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and finely chopped celery. Mix until the ingredients are evenly coated.

  • 4

    Season the egg salad with a pinch of salt and pepper, and stir in the fresh chives for a burst of herbal flavor.

  • 5

    Spoon the creamy egg salad onto the butter lettuce leaves, using the leaves as wraps.

  • 6

    Serve immediately and enjoy your light, nutritious meal.