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 with a creamy, tangy dressing that blends the richness of eggs with the lightness of nonfat Greek yogurt. Enhanced with a savory crunch from turkey bacon and a hint of Dijon mustard, these lettuce wraps offer a delightful balance of flavors and textures, perfect for any meal of the day.

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NUTRITION

125kcal
Protein
11.5g
Fat
7.6g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 tablespoons nonfat plain Greek yogurt

2 slices turkey bacon (cooked and chopped)

1 teaspoon Dijon mustard

4 romaine lettuce leaves

Salt and black pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes to hard-boil.

  • 2

    Once cooked, transfer eggs to an ice bath for about 5 minutes to cool. Peel and chop them coarsely.

  • 3

    In a bowl, combine the chopped eggs with the Greek yogurt, Dijon mustard, and season with salt and black pepper.

  • 4

    Fold in the chopped turkey bacon gently, ensuring even distribution without mashing the eggs too much.

  • 5

    Separate the romaine lettuce leaves, rinse and pat dry. Spoon the creamy egg salad onto each leaf.

  • 6

    Serve immediately for a fresh, protein-packed 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

Enjoy a fresh twist on traditional egg salad with a creamy, tangy dressing that blends the richness of eggs with the lightness of nonfat Greek yogurt. Enhanced with a savory crunch from turkey bacon and a hint of Dijon mustard, these lettuce wraps offer a delightful balance of flavors and textures, perfect for any meal of the day.

NUTRITION

125kcal
Protein
11.5g
Fat
7.6g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 tablespoons nonfat plain Greek yogurt

2 slices turkey bacon (cooked and chopped)

1 teaspoon Dijon mustard

4 romaine lettuce leaves

Salt and black pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes to hard-boil.

  • 2

    Once cooked, transfer eggs to an ice bath for about 5 minutes to cool. Peel and chop them coarsely.

  • 3

    In a bowl, combine the chopped eggs with the Greek yogurt, Dijon mustard, and season with salt and black pepper.

  • 4

    Fold in the chopped turkey bacon gently, ensuring even distribution without mashing the eggs too much.

  • 5

    Separate the romaine lettuce leaves, rinse and pat dry. Spoon the creamy egg salad onto each leaf.

  • 6

    Serve immediately for a fresh, protein-packed meal.