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 a classic egg salad, served in crisp lettuce wraps. This dish combines tender hard-boiled eggs with a creamy nonfat Greek yogurt dressing, accented with a touch of tangy mustard and crunchy celery, making it a delightful option for a light yet satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

374kcal
Protein
36.6g
Fat
20.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, chopped

3 romaine lettuce leaves

1 teaspoon lemon juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.

  • 2

    Once cooked, transfer eggs to a bowl of ice water and allow them to cool.

  • 3

    Peel the eggs and chop them coarsely.

  • 4

    In a mixing bowl, stir together the chopped eggs, nonfat Greek yogurt, Dijon mustard, and lemon juice.

  • 5

    Add the chopped celery and season with salt and pepper. Mix gently until well combined.

  • 6

    Rinse and pat dry the romaine lettuce leaves.

  • 7

    Scoop a generous portion of the egg salad onto each lettuce leaf, wrap, and serve.

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 a classic egg salad, served in crisp lettuce wraps. This dish combines tender hard-boiled eggs with a creamy nonfat Greek yogurt dressing, accented with a touch of tangy mustard and crunchy celery, making it a delightful option for a light yet satisfying meal.

NUTRITION

374kcal
Protein
36.6g
Fat
20.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, chopped

3 romaine lettuce leaves

1 teaspoon lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.

  • 2

    Once cooked, transfer eggs to a bowl of ice water and allow them to cool.

  • 3

    Peel the eggs and chop them coarsely.

  • 4

    In a mixing bowl, stir together the chopped eggs, nonfat Greek yogurt, Dijon mustard, and lemon juice.

  • 5

    Add the chopped celery and season with salt and pepper. Mix gently until well combined.

  • 6

    Rinse and pat dry the romaine lettuce leaves.

  • 7

    Scoop a generous portion of the egg salad onto each lettuce leaf, wrap, and serve.