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 classic egg salad served in crisp lettuce wraps. This dish features tender, hard-boiled eggs blended with a light, creamy non-fat Greek yogurt dressing, accented with crunchy celery and zesty green onion, all tucked inside fresh lettuce leaves for a satisfying, protein-rich meal.

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NUTRITION

131kcal
Protein
13.8g
Fat
5.3g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Non-Fat Greek Yogurt

1 stalk Celery

2 Green Onions

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

A pinch of Salt

A pinch of Black Pepper

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10-12 minutes. Drain and transfer eggs to an ice bath to cool.

  • 2

    Peel the eggs once cooled and chop them into bite-sized pieces.

  • 3

    In a bowl, mix the chopped eggs with non-fat Greek yogurt and Dijon mustard. Stir in finely chopped celery and sliced green onions.

  • 4

    Season with a pinch of salt and black pepper, tasting and adjusting the seasoning as needed.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly over them.

  • 6

    Fold or roll the lettuce leaves around the egg salad and serve immediately, or chill for a more refreshing experience.

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 classic egg salad served in crisp lettuce wraps. This dish features tender, hard-boiled eggs blended with a light, creamy non-fat Greek yogurt dressing, accented with crunchy celery and zesty green onion, all tucked inside fresh lettuce leaves for a satisfying, protein-rich meal.

NUTRITION

131kcal
Protein
13.8g
Fat
5.3g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Non-Fat Greek Yogurt

1 stalk Celery

2 Green Onions

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

A pinch of Salt

A pinch of Black Pepper

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10-12 minutes. Drain and transfer eggs to an ice bath to cool.

  • 2

    Peel the eggs once cooled and chop them into bite-sized pieces.

  • 3

    In a bowl, mix the chopped eggs with non-fat Greek yogurt and Dijon mustard. Stir in finely chopped celery and sliced green onions.

  • 4

    Season with a pinch of salt and black pepper, tasting and adjusting the seasoning as needed.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly over them.

  • 6

    Fold or roll the lettuce leaves around the egg salad and serve immediately, or chill for a more refreshing experience.