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 light yet satisfying twist on a classic egg salad. Creamy, tangy, and perfectly seasoned with a hint of mustard and fresh celery crunch, this dish is nestled in crisp lettuce wraps for a refreshing bite any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

100kcal
Protein
9.8g
Fat
5.6g
Carbs
3.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 tbsp nonfat Greek yogurt

1 stalk celery, diced

1 tsp Dijon mustard

4 green leaf lettuce leaves

Salt to taste

Black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil and simmer for about 10 minutes before cooling them in an ice bath.

  • 2

    Peel the eggs and chop them into bite-size pieces.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Stir until evenly mixed.

  • 4

    Season with a pinch of salt and black pepper to taste.

  • 5

    Scoop the creamy egg salad onto each lettuce leaf, and serve as wraps.

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 light yet satisfying twist on a classic egg salad. Creamy, tangy, and perfectly seasoned with a hint of mustard and fresh celery crunch, this dish is nestled in crisp lettuce wraps for a refreshing bite any time of day.

NUTRITION

100kcal
Protein
9.8g
Fat
5.6g
Carbs
3.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 tbsp nonfat Greek yogurt

1 stalk celery, diced

1 tsp Dijon mustard

4 green leaf lettuce leaves

Salt to taste

Black pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil and simmer for about 10 minutes before cooling them in an ice bath.

  • 2

    Peel the eggs and chop them into bite-size pieces.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, and Dijon mustard. Stir until evenly mixed.

  • 4

    Season with a pinch of salt and black pepper to taste.

  • 5

    Scoop the creamy egg salad onto each lettuce leaf, and serve as wraps.