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 refreshing twist on classic egg salad with a creamy, tangy dressing, paired with crisp butter lettuce leaves. This dish delivers a perfect balance of protein and healthy fats, ideal for a light, satisfying meal at any time of the day.

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NUTRITION

372kcal
Protein
31.8g
Fat
22.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs, hard-boiled

1/2 cup nonfat Greek yogurt

1/4 medium avocado, diced

1 tsp Dijon mustard

1 tsp lemon juice

4 butter lettuce leaves

1 tbsp chopped fresh chives

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, lemon juice, and diced avocado.

  • 3

    Gently mix the ingredients to blend the flavors, ensuring the avocado remains in small chunks.

  • 4

    Season the mixture with salt, pepper, and chopped chives.

  • 5

    Spoon the creamy egg salad onto butter lettuce leaves.

  • 6

    Fold the lettuce over the filling or serve open-faced, and enjoy immediately.

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 refreshing twist on classic egg salad with a creamy, tangy dressing, paired with crisp butter lettuce leaves. This dish delivers a perfect balance of protein and healthy fats, ideal for a light, satisfying meal at any time of the day.

NUTRITION

372kcal
Protein
31.8g
Fat
22.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs, hard-boiled

1/2 cup nonfat Greek yogurt

1/4 medium avocado, diced

1 tsp Dijon mustard

1 tsp lemon juice

4 butter lettuce leaves

1 tbsp chopped fresh chives

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, lemon juice, and diced avocado.

  • 3

    Gently mix the ingredients to blend the flavors, ensuring the avocado remains in small chunks.

  • 4

    Season the mixture with salt, pepper, and chopped chives.

  • 5

    Spoon the creamy egg salad onto butter lettuce leaves.

  • 6

    Fold the lettuce over the filling or serve open-faced, and enjoy immediately.