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 fresh and satisfying twist on classic egg salad with creamy Greek yogurt, diced celery and red onion, and a hint of Dijon mustard, all nestled in crisp lettuce wraps. This dish is light yet protein-packed, offering a balanced blend of flavors that's both comforting and refreshing.

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NUTRITION

352kcal
Protein
34.8g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1 Egg White (33g)

1/4 cup Nonfat Greek Yogurt (61g)

1/4 cup diced Celery (25g)

1 tbsp chopped Red Onion (10g)

1 tsp Dijon Mustard (5g)

2 Butter Lettuce Leaves (50g)

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PREPARATION

  • 1

    Hard boil the 4 eggs. Once cooled, peel them and chop finely. Separately, separate and lightly chop an extra egg white.

  • 2

    In a medium bowl, combine the chopped eggs and the egg white with the nonfat Greek yogurt.

  • 3

    Stir in the diced celery, chopped red onion, and Dijon mustard. Mix well to achieve a creamy texture.

  • 4

    Season with a pinch of salt and pepper to taste.

  • 5

    Scoop the egg salad mixture onto washed butter lettuce leaves, using them as wraps.

  • 6

    Serve immediately as a light meal for breakfast, lunch, or dinner.

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 fresh and satisfying twist on classic egg salad with creamy Greek yogurt, diced celery and red onion, and a hint of Dijon mustard, all nestled in crisp lettuce wraps. This dish is light yet protein-packed, offering a balanced blend of flavors that's both comforting and refreshing.

NUTRITION

352kcal
Protein
34.8g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1 Egg White (33g)

1/4 cup Nonfat Greek Yogurt (61g)

1/4 cup diced Celery (25g)

1 tbsp chopped Red Onion (10g)

1 tsp Dijon Mustard (5g)

2 Butter Lettuce Leaves (50g)

PREPARATION

  • 1

    Hard boil the 4 eggs. Once cooled, peel them and chop finely. Separately, separate and lightly chop an extra egg white.

  • 2

    In a medium bowl, combine the chopped eggs and the egg white with the nonfat Greek yogurt.

  • 3

    Stir in the diced celery, chopped red onion, and Dijon mustard. Mix well to achieve a creamy texture.

  • 4

    Season with a pinch of salt and pepper to taste.

  • 5

    Scoop the egg salad mixture onto washed butter lettuce leaves, using them as wraps.

  • 6

    Serve immediately as a light meal for breakfast, lunch, or dinner.