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 twist on a classic egg salad served in crisp lettuce wraps. This dish offers a satisfying blend of creamy texture from nonfat Greek yogurt and the rich flavor of hard-boiled eggs, accented with a touch of Dijon mustard and crunchy celery for an added burst of freshness.

Try 3 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
36.7g
Fat
21g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/2 cup nonfat plain Greek yogurt (120g)

1 tbsp Dijon mustard (15g)

1 stalk celery (40g)

2 romaine lettuce leaves (50g)

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for 10 minutes until fully cooked.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool for a few minutes.

  • 3

    Peel the eggs and chop them into bite-sized pieces.

  • 4

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and finely chopped celery. Mix until well combined.

  • 5

    Season the egg salad with salt and pepper to taste.

  • 6

    Scoop a portion of the creamy egg salad onto the center of each romaine lettuce leaf.

  • 7

    Fold the lettuce around the filling to form wraps and serve immediately.

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 twist on a classic egg salad served in crisp lettuce wraps. This dish offers a satisfying blend of creamy texture from nonfat Greek yogurt and the rich flavor of hard-boiled eggs, accented with a touch of Dijon mustard and crunchy celery for an added burst of freshness.

NUTRITION

375kcal
Protein
36.7g
Fat
21g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/2 cup nonfat plain Greek yogurt (120g)

1 tbsp Dijon mustard (15g)

1 stalk celery (40g)

2 romaine lettuce leaves (50g)

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and let simmer for 10 minutes until fully cooked.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool for a few minutes.

  • 3

    Peel the eggs and chop them into bite-sized pieces.

  • 4

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and finely chopped celery. Mix until well combined.

  • 5

    Season the egg salad with salt and pepper to taste.

  • 6

    Scoop a portion of the creamy egg salad onto the center of each romaine lettuce leaf.

  • 7

    Fold the lettuce around the filling to form wraps and serve immediately.