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 the classic egg salad by serving it in crisp lettuce wraps. This creamy and satisfying dish is perfectly balanced with tender hard-boiled eggs blended with tangy Greek yogurt, celery crunch, and a hint of mustard, making it an ideal choice for breakfast, lunch, or dinner.

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NUTRITION

117kcal
Protein
11.6g
Fat
5.6g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

4 Tbsp Plain Nonfat Greek Yogurt

4 Romaine Lettuce Leaves

2 Celery Stalks

1 tsp Yellow Mustard

1 tsp Paprika

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat and cook for 9-12 minutes. Drain and transfer the eggs to an ice bath to cool before peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and add them to a mixing bowl.

  • 3

    Dice the celery finely and add it to the bowl with the eggs.

  • 4

    Stir in the Greek yogurt, yellow mustard, paprika, salt, and black pepper until well-combined and creamy.

  • 5

    Gently spoon the egg salad mixture into the washed and dried romaine lettuce leaves, using them as wraps.

  • 6

    Serve immediately or chill briefly in the refrigerator for a colder, refreshing taste.

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 the classic egg salad by serving it in crisp lettuce wraps. This creamy and satisfying dish is perfectly balanced with tender hard-boiled eggs blended with tangy Greek yogurt, celery crunch, and a hint of mustard, making it an ideal choice for breakfast, lunch, or dinner.

NUTRITION

117kcal
Protein
11.6g
Fat
5.6g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

4 Tbsp Plain Nonfat Greek Yogurt

4 Romaine Lettuce Leaves

2 Celery Stalks

1 tsp Yellow Mustard

1 tsp Paprika

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat and cook for 9-12 minutes. Drain and transfer the eggs to an ice bath to cool before peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and add them to a mixing bowl.

  • 3

    Dice the celery finely and add it to the bowl with the eggs.

  • 4

    Stir in the Greek yogurt, yellow mustard, paprika, salt, and black pepper until well-combined and creamy.

  • 5

    Gently spoon the egg salad mixture into the washed and dried romaine lettuce leaves, using them as wraps.

  • 6

    Serve immediately or chill briefly in the refrigerator for a colder, refreshing taste.