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 light yet satisfying meal with this Creamy Egg Salad Lettuce Wraps recipe. Tender hard-boiled eggs are chopped and mixed with tangy non-fat Greek yogurt, diced celery, and a hint of Dijon mustard, then nestled into crisp romaine lettuce leaves. A sprinkle of fresh dill elevates the flavor, making it perfect for a nutritious breakfast, lunch, or dinner that balances creaminess with crunch.

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NUTRITION

366kcal
Protein
39.3g
Fat
19.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Non-Fat Greek Yogurt

1/4 cup diced Celery

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

1 tbsp Fresh Dill, chopped

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PREPARATION

  • 1

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

  • 2

    Drain the hot water and rinse the eggs under cold water. Peel and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs with non-fat Greek yogurt, diced celery, Dijon mustard, and chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Gently mix all ingredients until well combined, ensuring the yolks are broken up but still provide texture.

  • 5

    Lay out the romaine lettuce leaves on a serving plate and spoon the creamy egg salad into each leaf.

  • 6

    Serve immediately and enjoy this refreshing, protein-packed 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 a light yet satisfying meal with this Creamy Egg Salad Lettuce Wraps recipe. Tender hard-boiled eggs are chopped and mixed with tangy non-fat Greek yogurt, diced celery, and a hint of Dijon mustard, then nestled into crisp romaine lettuce leaves. A sprinkle of fresh dill elevates the flavor, making it perfect for a nutritious breakfast, lunch, or dinner that balances creaminess with crunch.

NUTRITION

366kcal
Protein
39.3g
Fat
19.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Non-Fat Greek Yogurt

1/4 cup diced Celery

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

1 tbsp Fresh Dill, chopped

PREPARATION

  • 1

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

  • 2

    Drain the hot water and rinse the eggs under cold water. Peel and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs with non-fat Greek yogurt, diced celery, Dijon mustard, and chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Gently mix all ingredients until well combined, ensuring the yolks are broken up but still provide texture.

  • 5

    Lay out the romaine lettuce leaves on a serving plate and spoon the creamy egg salad into each leaf.

  • 6

    Serve immediately and enjoy this refreshing, protein-packed meal.