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 and satisfying twist on a classic egg salad, wrapped in crisp lettuce leaves. This take on creamy egg salad blends hard-boiled eggs with nonfat Greek yogurt and a touch of avocado for extra creaminess, accented by celery crunch and a hint of Dijon mustard. Perfect for a quick meal that balances protein and calories.

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NUTRITION

422kcal
Protein
33g
Fat
27.3g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx 200g)

1/3 cup nonfat Greek yogurt (approx 80g)

1/4 piece avocado (approx 50g)

1/2 cup chopped celery (approx 50g)

3 romaine lettuce leaves (approx 45g)

1 tsp Dijon mustard (approx 5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled. Drain and cool eggs under running cold water.

  • 2

    Peel the eggs and chop them coarsely. Transfer to a medium bowl.

  • 3

    Add nonfat Greek yogurt and Dijon mustard to the chopped eggs. Mix gently until creamy.

  • 4

    Dice the avocado and finely chop the celery, then fold them into the egg mixture.

  • 5

    Season with salt and pepper according to taste.

  • 6

    Lay out the romaine lettuce leaves. Spoon the egg salad mixture onto each leaf, wrapping them up as you desire.

  • 7

    Serve immediately and enjoy a 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 a fresh and satisfying twist on a classic egg salad, wrapped in crisp lettuce leaves. This take on creamy egg salad blends hard-boiled eggs with nonfat Greek yogurt and a touch of avocado for extra creaminess, accented by celery crunch and a hint of Dijon mustard. Perfect for a quick meal that balances protein and calories.

NUTRITION

422kcal
Protein
33g
Fat
27.3g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx 200g)

1/3 cup nonfat Greek yogurt (approx 80g)

1/4 piece avocado (approx 50g)

1/2 cup chopped celery (approx 50g)

3 romaine lettuce leaves (approx 45g)

1 tsp Dijon mustard (approx 5g)

Salt and pepper to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled. Drain and cool eggs under running cold water.

  • 2

    Peel the eggs and chop them coarsely. Transfer to a medium bowl.

  • 3

    Add nonfat Greek yogurt and Dijon mustard to the chopped eggs. Mix gently until creamy.

  • 4

    Dice the avocado and finely chop the celery, then fold them into the egg mixture.

  • 5

    Season with salt and pepper according to taste.

  • 6

    Lay out the romaine lettuce leaves. Spoon the egg salad mixture onto each leaf, wrapping them up as you desire.

  • 7

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