Fresh Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Egg Salad Lettuce Wraps

Deliciously refreshing and protein-packed, these Fresh Egg Salad Lettuce Wraps combine creamy egg salad with a tangy twist from Greek yogurt and crumbled feta, all nestled in crisp lettuce leaves. The addition of crunchy celery and a hint of Dijon mustard creates layers of texture and flavor perfect for any meal.

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NUTRITION

407kcal
Protein
34g
Fat
25.9g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx 200g)

1/4 cup Nonfat Greek Yogurt

1 oz Feta Cheese

1 Celery Stalk

2 Romaine Lettuce Leaves

1 tsp Dijon Mustard

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. Bring to a boil, then simmer for 9-12 minutes. Once cooked, cool the eggs under cold water and peel them.

  • 2

    Chop the hard-boiled eggs into small pieces and transfer them to a mixing bowl.

  • 3

    Finely dice the celery stalk and add it to the eggs along with the crumbled feta cheese.

  • 4

    Stir in the nonfat Greek yogurt and Dijon mustard. Season with salt and pepper, mixing thoroughly until all ingredients are well combined.

  • 5

    Separate the large romaine lettuce leaves and use them as wraps. Scoop a generous portion of the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy as a light, protein-packed meal any time of day.

Fresh Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Egg Salad Lettuce Wraps

Deliciously refreshing and protein-packed, these Fresh Egg Salad Lettuce Wraps combine creamy egg salad with a tangy twist from Greek yogurt and crumbled feta, all nestled in crisp lettuce leaves. The addition of crunchy celery and a hint of Dijon mustard creates layers of texture and flavor perfect for any meal.

NUTRITION

407kcal
Protein
34g
Fat
25.9g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx 200g)

1/4 cup Nonfat Greek Yogurt

1 oz Feta Cheese

1 Celery Stalk

2 Romaine Lettuce Leaves

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-12 minutes. Once cooked, cool the eggs under cold water and peel them.

  • 2

    Chop the hard-boiled eggs into small pieces and transfer them to a mixing bowl.

  • 3

    Finely dice the celery stalk and add it to the eggs along with the crumbled feta cheese.

  • 4

    Stir in the nonfat Greek yogurt and Dijon mustard. Season with salt and pepper, mixing thoroughly until all ingredients are well combined.

  • 5

    Separate the large romaine lettuce leaves and use them as wraps. Scoop a generous portion of the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy as a light, protein-packed meal any time of day.