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 delightful Creamy Egg Salad Lettuce Wraps, a versatile dish perfect for breakfast, lunch, or dinner. The creamy, tangy filling made from hard-boiled eggs and nonfat Greek yogurt, accented with crunchy celery and a touch of Dijon mustard, is nestled inside crisp lettuce leaves for a light yet satisfying meal.

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NUTRITION

366kcal
Protein
42.1g
Fat
20.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 stalk Celery, chopped

2 Lettuce Leaves

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Then, cool the eggs in an ice bath and peel them.

  • 2

    Chop the cooled eggs roughly and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the bowl. Mix until the eggs are evenly coated.

  • 4

    Fold in the finely chopped celery, and season with salt and black pepper to taste.

  • 5

    Lay out the lettuce leaves on a plate and spoon the egg salad mixture evenly into each wrap.

  • 6

    Serve immediately and enjoy your Creamy Egg Salad Lettuce 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 these delightful Creamy Egg Salad Lettuce Wraps, a versatile dish perfect for breakfast, lunch, or dinner. The creamy, tangy filling made from hard-boiled eggs and nonfat Greek yogurt, accented with crunchy celery and a touch of Dijon mustard, is nestled inside crisp lettuce leaves for a light yet satisfying meal.

NUTRITION

366kcal
Protein
42.1g
Fat
20.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 stalk Celery, chopped

2 Lettuce Leaves

Salt & Black Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Then, cool the eggs in an ice bath and peel them.

  • 2

    Chop the cooled eggs roughly and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the bowl. Mix until the eggs are evenly coated.

  • 4

    Fold in the finely chopped celery, and season with salt and black pepper to taste.

  • 5

    Lay out the lettuce leaves on a plate and spoon the egg salad mixture evenly into each wrap.

  • 6

    Serve immediately and enjoy your Creamy Egg Salad Lettuce Wraps.