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 refreshingly light yet creamy egg salad lettuce wraps, featuring perfectly hard-boiled eggs combined with nonfat Greek yogurt, a hint of Dijon mustard, and crisp celery. Wrapped in fresh lettuce leaves, this dish delivers a satisfying blend of creamy texture and crunchy accents, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

402kcal
Protein
41.9g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

170g Nonfat Plain Greek Yogurt

1 tsp Dijon Mustard

1 tbsp Celery, chopped

3 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and chop the hard-boiled eggs into bite-sized pieces in a mixing bowl.

  • 2

    Add the nonfat plain Greek yogurt to the eggs along with Dijon mustard and chopped celery.

  • 3

    Season the mixture with salt and pepper, then gently stir until evenly combined.

  • 4

    Lay out the Romaine lettuce leaves on your serving plate.

  • 5

    Scoop generous amounts of the egg salad onto each lettuce leaf and serve immediately.

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 refreshingly light yet creamy egg salad lettuce wraps, featuring perfectly hard-boiled eggs combined with nonfat Greek yogurt, a hint of Dijon mustard, and crisp celery. Wrapped in fresh lettuce leaves, this dish delivers a satisfying blend of creamy texture and crunchy accents, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

402kcal
Protein
41.9g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

170g Nonfat Plain Greek Yogurt

1 tsp Dijon Mustard

1 tbsp Celery, chopped

3 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and chop the hard-boiled eggs into bite-sized pieces in a mixing bowl.

  • 2

    Add the nonfat plain Greek yogurt to the eggs along with Dijon mustard and chopped celery.

  • 3

    Season the mixture with salt and pepper, then gently stir until evenly combined.

  • 4

    Lay out the Romaine lettuce leaves on your serving plate.

  • 5

    Scoop generous amounts of the egg salad onto each lettuce leaf and serve immediately.