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 a classic egg salad, where creamy, protein-packed eggs are blended with nonfat Greek yogurt and tangy dijon mustard. Crisp celery adds an inviting crunch, and all the goodness is wrapped in refreshing butter lettuce leaves for a light yet satisfying meal.

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NUTRITION

365kcal
Protein
35.1g
Fat
20.4g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Nonfat Greek Yogurt (125g)

1 stalk Celery (40g)

1 tsp Dijon Mustard (5g)

2 leaves Butter Lettuce (40g)

1 tbsp Red Onion (10g)

1 tsp Fresh Chives (optional, 1g)

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 reduce heat and simmer for 10 minutes. Drain and cool under running cold water.

  • 2

    Peel the eggs and roughly chop them once cooled.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt and dijon mustard. Mix until well incorporated.

  • 4

    Fold in finely chopped celery, red onion, and fresh chives if using. Season with salt and pepper to taste.

  • 5

    Spoon the creamy egg salad onto washed butter lettuce leaves.

  • 6

    Serve immediately for a refreshing and protein-packed meal, suitable for breakfast, lunch, or dinner.

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 a classic egg salad, where creamy, protein-packed eggs are blended with nonfat Greek yogurt and tangy dijon mustard. Crisp celery adds an inviting crunch, and all the goodness is wrapped in refreshing butter lettuce leaves for a light yet satisfying meal.

NUTRITION

365kcal
Protein
35.1g
Fat
20.4g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Nonfat Greek Yogurt (125g)

1 stalk Celery (40g)

1 tsp Dijon Mustard (5g)

2 leaves Butter Lettuce (40g)

1 tbsp Red Onion (10g)

1 tsp Fresh Chives (optional, 1g)

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 reduce heat and simmer for 10 minutes. Drain and cool under running cold water.

  • 2

    Peel the eggs and roughly chop them once cooled.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt and dijon mustard. Mix until well incorporated.

  • 4

    Fold in finely chopped celery, red onion, and fresh chives if using. Season with salt and pepper to taste.

  • 5

    Spoon the creamy egg salad onto washed butter lettuce leaves.

  • 6

    Serve immediately for a refreshing and protein-packed meal, suitable for breakfast, lunch, or dinner.