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 light and creamy egg salad lettuce wraps featuring tender hard-boiled eggs combined with tangy Greek yogurt, crisp celery, and a hint of mustard, all nestled in fresh, crunchy romaine leaves. A versatile dish perfect for breakfast, lunch, or dinner that is both satisfying and balanced.

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NUTRITION

370kcal
Protein
35.5g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Greek Yogurt (122g)

1 teaspoon Dijon Mustard (~5g)

1 celery stalk (40g)

Salt and Pepper to taste

4 Romaine Lettuce Leaves (~60g)

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then let simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of icy water and allow them to cool for a few minutes before peeling.

  • 3

    Chop the cooled eggs into bite-sized pieces and transfer to a mixing bowl.

  • 4

    Finely dice the celery and add it to the eggs along with the plain Greek yogurt and Dijon mustard.

  • 5

    Season the mixture with salt and pepper to taste, and gently toss until all ingredients are well combined.

  • 6

    Rinse and pat dry the romaine lettuce leaves, then spoon the egg salad evenly onto each leaf.

  • 7

    Serve immediately or chill slightly before serving for a refreshing 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 these light and creamy egg salad lettuce wraps featuring tender hard-boiled eggs combined with tangy Greek yogurt, crisp celery, and a hint of mustard, all nestled in fresh, crunchy romaine leaves. A versatile dish perfect for breakfast, lunch, or dinner that is both satisfying and balanced.

NUTRITION

370kcal
Protein
35.5g
Fat
20.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Greek Yogurt (122g)

1 teaspoon Dijon Mustard (~5g)

1 celery stalk (40g)

Salt and Pepper to taste

4 Romaine Lettuce Leaves (~60g)

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then let simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of icy water and allow them to cool for a few minutes before peeling.

  • 3

    Chop the cooled eggs into bite-sized pieces and transfer to a mixing bowl.

  • 4

    Finely dice the celery and add it to the eggs along with the plain Greek yogurt and Dijon mustard.

  • 5

    Season the mixture with salt and pepper to taste, and gently toss until all ingredients are well combined.

  • 6

    Rinse and pat dry the romaine lettuce leaves, then spoon the egg salad evenly onto each leaf.

  • 7

    Serve immediately or chill slightly before serving for a refreshing meal.