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 refreshing twist on a classic egg salad with creamy, tangy flavors nestled in crisp butter lettuce leaves. This vibrant dish combines tender hard-boiled eggs, a hint of Dijon, and crunchy celery for texture, finished with savory turkey bacon and a sprinkle of fresh chives.

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NUTRITION

369kcal
Protein
34.6g
Fat
23.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

2 tbsp Nonfat Greek Yogurt (30g)

2 slices Turkey Bacon (56g)

1 stalk Celery (40g)

1 tbsp Red Onion (15g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Chives (3g)

4 Bibb Lettuce Leaves (160g)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then cover and remove from heat, letting them stand for 10-12 minutes.

  • 2

    Peel the eggs once cooled, then roughly chop them in a bowl.

  • 3

    Crisp the turkey bacon in a skillet over medium heat until lightly browned, then chop into small pieces.

  • 4

    Dice the celery and red onion finely. Add them to the chopped eggs.

  • 5

    Mix in the nonfat Greek yogurt, Dijon mustard, and chopped turkey bacon. Stir gently to combine all ingredients.

  • 6

    Season with a pinch of salt and pepper, and fold in fresh chives for added aroma.

  • 7

    Spoon the creamy egg salad into washed Bibb lettuce leaves, using them as wraps.

  • 8

    Serve immediately and enjoy this fresh, protein-packed, delicious 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 refreshing twist on a classic egg salad with creamy, tangy flavors nestled in crisp butter lettuce leaves. This vibrant dish combines tender hard-boiled eggs, a hint of Dijon, and crunchy celery for texture, finished with savory turkey bacon and a sprinkle of fresh chives.

NUTRITION

369kcal
Protein
34.6g
Fat
23.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

2 tbsp Nonfat Greek Yogurt (30g)

2 slices Turkey Bacon (56g)

1 stalk Celery (40g)

1 tbsp Red Onion (15g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Chives (3g)

4 Bibb Lettuce Leaves (160g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then cover and remove from heat, letting them stand for 10-12 minutes.

  • 2

    Peel the eggs once cooled, then roughly chop them in a bowl.

  • 3

    Crisp the turkey bacon in a skillet over medium heat until lightly browned, then chop into small pieces.

  • 4

    Dice the celery and red onion finely. Add them to the chopped eggs.

  • 5

    Mix in the nonfat Greek yogurt, Dijon mustard, and chopped turkey bacon. Stir gently to combine all ingredients.

  • 6

    Season with a pinch of salt and pepper, and fold in fresh chives for added aroma.

  • 7

    Spoon the creamy egg salad into washed Bibb lettuce leaves, using them as wraps.

  • 8

    Serve immediately and enjoy this fresh, protein-packed, delicious meal.