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 twist on traditional egg salad served in crisp lettuce wraps. Creamy and tangy with a hint of lemon and Dijon, this egg salad features tender hard-boiled eggs blended with nonfat Greek yogurt, diced avocado, and crunchy celery, bringing both satisfying protein and vibrant textures for a light yet fulfilling meal.

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NUTRITION

181kcal
Protein
14.2g
Fat
10.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1/4 medium avocado

2 butter lettuce leaves

1 celery stalk

1 teaspoon red onion, chopped

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 teaspoon fresh dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. Remove eggs and place in an ice bath to cool.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced avocado, finely chopped celery, red onion, Dijon mustard, lemon juice, and fresh dill. Season with salt and pepper.

  • 4

    Gently mix all ingredients until well combined, ensuring the avocado remains slightly chunky.

  • 5

    Spoon the egg salad onto washed butter lettuce leaves, using them as wraps. Serve immediately or chill for later.

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 twist on traditional egg salad served in crisp lettuce wraps. Creamy and tangy with a hint of lemon and Dijon, this egg salad features tender hard-boiled eggs blended with nonfat Greek yogurt, diced avocado, and crunchy celery, bringing both satisfying protein and vibrant textures for a light yet fulfilling meal.

NUTRITION

181kcal
Protein
14.2g
Fat
10.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1/4 medium avocado

2 butter lettuce leaves

1 celery stalk

1 teaspoon red onion, chopped

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 teaspoon fresh dill

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. Remove eggs and place in an ice bath to cool.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, diced avocado, finely chopped celery, red onion, Dijon mustard, lemon juice, and fresh dill. Season with salt and pepper.

  • 4

    Gently mix all ingredients until well combined, ensuring the avocado remains slightly chunky.

  • 5

    Spoon the egg salad onto washed butter lettuce leaves, using them as wraps. Serve immediately or chill for later.