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

A delightfully creamy egg salad with a twist – hearty hard-boiled eggs mixed with tangy nonfat Greek yogurt, light mayo, and a hint of Dijon mustard, all complemented by fresh celery and avocado. This refreshing wrap is served in crisp romaine lettuce leaves, offering a balanced texture and flavor that's perfect for breakfast, lunch, or dinner.

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NUTRITION

495kcal
Protein
32.6g
Fat
34.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tbsp light mayonnaise

1/2 avocado

1/4 cup chopped celery

1 tsp Dijon mustard

3 romaine lettuce leaves

Salt and pepper to taste

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PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot and covering with water, bringing to a boil, then simmering for 9-10 minutes. Once done, cool the eggs under cold water and peel them.

  • 2

    Chop the hard-boiled eggs and transfer them into a medium bowl.

  • 3

    Dice the avocado and finely chop the celery. Add these to the bowl with the eggs.

  • 4

    Stir in the nonfat Greek yogurt, light mayonnaise, and Dijon mustard. Season with salt and pepper to taste, mixing gently until well combined.

  • 5

    Lay out the romaine lettuce leaves and evenly distribute the egg salad mixture among them.

  • 6

    Serve immediately for a fresh, crisp wrap or chill in the refrigerator for a refreshing cool meal.

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

A delightfully creamy egg salad with a twist – hearty hard-boiled eggs mixed with tangy nonfat Greek yogurt, light mayo, and a hint of Dijon mustard, all complemented by fresh celery and avocado. This refreshing wrap is served in crisp romaine lettuce leaves, offering a balanced texture and flavor that's perfect for breakfast, lunch, or dinner.

NUTRITION

495kcal
Protein
32.6g
Fat
34.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tbsp light mayonnaise

1/2 avocado

1/4 cup chopped celery

1 tsp Dijon mustard

3 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot and covering with water, bringing to a boil, then simmering for 9-10 minutes. Once done, cool the eggs under cold water and peel them.

  • 2

    Chop the hard-boiled eggs and transfer them into a medium bowl.

  • 3

    Dice the avocado and finely chop the celery. Add these to the bowl with the eggs.

  • 4

    Stir in the nonfat Greek yogurt, light mayonnaise, and Dijon mustard. Season with salt and pepper to taste, mixing gently until well combined.

  • 5

    Lay out the romaine lettuce leaves and evenly distribute the egg salad mixture among them.

  • 6

    Serve immediately for a fresh, crisp wrap or chill in the refrigerator for a refreshing cool meal.