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 protein-packed take on a classic egg salad with a creamy twist, served in crisp butter lettuce cups. This delightful dish balances the rich flavors of hard-boiled eggs with the tangy brightness of Greek yogurt and Dijon mustard, rounded out with a bit of crunchy celery for texture. Perfect for a light yet satisfying breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

135kcal
Protein
15.4g
Fat
5.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Greek Yogurt

4 leaves Butter Lettuce

1 stalk Celery, diced

1 teaspoon Dijon Mustard

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat and cook for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, and Dijon mustard.

  • 4

    Season with a pinch of salt and black pepper to taste, and mix gently until all ingredients are evenly coated.

  • 5

    Lay out the butter lettuce leaves and spoon the egg salad mixture into each leaf.

  • 6

    Serve immediately as a light, protein-packed meal ideal for any time of day.

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 protein-packed take on a classic egg salad with a creamy twist, served in crisp butter lettuce cups. This delightful dish balances the rich flavors of hard-boiled eggs with the tangy brightness of Greek yogurt and Dijon mustard, rounded out with a bit of crunchy celery for texture. Perfect for a light yet satisfying breakfast, lunch, or dinner.

NUTRITION

135kcal
Protein
15.4g
Fat
5.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Greek Yogurt

4 leaves Butter Lettuce

1 stalk Celery, diced

1 teaspoon Dijon Mustard

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat and cook for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, and Dijon mustard.

  • 4

    Season with a pinch of salt and black pepper to taste, and mix gently until all ingredients are evenly coated.

  • 5

    Lay out the butter lettuce leaves and spoon the egg salad mixture into each leaf.

  • 6

    Serve immediately as a light, protein-packed meal ideal for any time of day.