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 dish with protein-packed egg salad enveloped in crisp lettuce wraps. Creamy and flavorful with a hint of Dijon and crunch from celery, this recipe is perfect for a light yet nutritious meal any time of day.

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NUTRITION

345kcal
Protein
33.6g
Fat
19.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (hard-boiled)

1/4 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup diced celery

A pinch of salt and black pepper

2 large butter lettuce leaves

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil and gently simmer for 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer eggs to an ice bath to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a mixing bowl, combine the chopped eggs with Greek yogurt, Dijon mustard, and diced celery. Season with a pinch of salt and black pepper, then gently mix until well combined.

  • 4

    Lay out the butter lettuce leaves and spoon the egg salad mixture evenly onto each leaf.

  • 5

    Serve immediately as a refreshing, protein-packed wrap.

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 dish with protein-packed egg salad enveloped in crisp lettuce wraps. Creamy and flavorful with a hint of Dijon and crunch from celery, this recipe is perfect for a light yet nutritious meal any time of day.

NUTRITION

345kcal
Protein
33.6g
Fat
19.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (hard-boiled)

1/4 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup diced celery

A pinch of salt and black pepper

2 large butter lettuce leaves

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil and gently simmer for 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer eggs to an ice bath to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a mixing bowl, combine the chopped eggs with Greek yogurt, Dijon mustard, and diced celery. Season with a pinch of salt and black pepper, then gently mix until well combined.

  • 4

    Lay out the butter lettuce leaves and spoon the egg salad mixture evenly onto each leaf.

  • 5

    Serve immediately as a refreshing, protein-packed wrap.