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 these zesty and creamy egg salad lettuce wraps that make for a light yet satisfying meal. Crafted with hard-boiled eggs, tangy nonfat Greek yogurt, a dash of Dijon mustard, and crisp lettuce, this recipe delivers a refreshing blend of flavors and textures.

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NUTRITION

331kcal
Protein
31.7g
Fat
20.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Drain the hot water and transfer eggs to cold water. Once cool, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, and Dijon mustard. Season with salt and pepper and gently mix until well combined.

  • 4

    Lay out the romaine lettuce leaves and scoop generous portions of the egg salad onto each leaf.

  • 5

    Serve immediately and enjoy your refreshing, 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 these zesty and creamy egg salad lettuce wraps that make for a light yet satisfying meal. Crafted with hard-boiled eggs, tangy nonfat Greek yogurt, a dash of Dijon mustard, and crisp lettuce, this recipe delivers a refreshing blend of flavors and textures.

NUTRITION

331kcal
Protein
31.7g
Fat
20.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain the hot water and transfer eggs to cold water. Once cool, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, and Dijon mustard. Season with salt and pepper and gently mix until well combined.

  • 4

    Lay out the romaine lettuce leaves and scoop generous portions of the egg salad onto each leaf.

  • 5

    Serve immediately and enjoy your refreshing, protein-packed meal.