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 fresh, protein-packed twist on a classic egg salad served in crisp lettuce leaves. Creamy, tangy, and satisfying, this version features hard-boiled eggs blended with nonfat Greek yogurt, Dijon mustard, and crunchy celery for a burst of flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
35.7g
Fat
24.3g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 tablespoons nonfat Greek yogurt

1/4 cup chopped celery

1 teaspoon Dijon mustard

2 butter lettuce leaves

1 teaspoon fresh lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Once done, cool the eggs under running cold water and peel them.

  • 3

    Chop the eggs roughly and transfer to a bowl. Add the nonfat Greek yogurt and Dijon mustard.

  • 4

    Mix in the chopped celery and a squeeze of fresh lemon juice. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves on a plate and spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately and enjoy your protein-rich, creamy egg salad 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 a fresh, protein-packed twist on a classic egg salad served in crisp lettuce leaves. Creamy, tangy, and satisfying, this version features hard-boiled eggs blended with nonfat Greek yogurt, Dijon mustard, and crunchy celery for a burst of flavor in every bite.

NUTRITION

398kcal
Protein
35.7g
Fat
24.3g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 tablespoons nonfat Greek yogurt

1/4 cup chopped celery

1 teaspoon Dijon mustard

2 butter lettuce leaves

1 teaspoon fresh lemon juice

PREPARATION

  • 1

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

  • 2

    Once done, cool the eggs under running cold water and peel them.

  • 3

    Chop the eggs roughly and transfer to a bowl. Add the nonfat Greek yogurt and Dijon mustard.

  • 4

    Mix in the chopped celery and a squeeze of fresh lemon juice. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves on a plate and spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately and enjoy your protein-rich, creamy egg salad wraps.