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 refreshing twist on classic egg salad served in crisp lettuce wraps. This recipe features a creamy blend of hard-boiled eggs, tangy Greek yogurt, and fresh diced vegetables, balanced perfectly with a hint of Dijon mustard. Its smooth texture and light crunch make it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

166kcal
Protein
12.1g
Fat
10.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Plain Non-Fat Greek Yogurt

1/4 medium Avocado

1 stalk Celery

4 leaves Butter Lettuce

1 tsp Dijon Mustard

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10 minutes. Once cooked, drain and cool the eggs in cold water before peeling.

  • 2

    Chop the hard-boiled eggs into small pieces and transfer into a mixing bowl.

  • 3

    Dice the celery and avocado into small cubes, then add them to the bowl with the eggs.

  • 4

    Stir in the Greek yogurt and Dijon mustard until all ingredients are well combined. Season with a pinch of salt and black pepper to taste.

  • 5

    Gently fold in the chopped ingredients to maintain a chunky texture.

  • 6

    Scoop a generous amount of the egg salad onto each butter lettuce leaf to create the wraps.

  • 7

    Serve immediately and enjoy your protein-rich, refreshing 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 refreshing twist on classic egg salad served in crisp lettuce wraps. This recipe features a creamy blend of hard-boiled eggs, tangy Greek yogurt, and fresh diced vegetables, balanced perfectly with a hint of Dijon mustard. Its smooth texture and light crunch make it a versatile option for breakfast, lunch, or dinner.

NUTRITION

166kcal
Protein
12.1g
Fat
10.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Plain Non-Fat Greek Yogurt

1/4 medium Avocado

1 stalk Celery

4 leaves Butter Lettuce

1 tsp Dijon Mustard

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10 minutes. Once cooked, drain and cool the eggs in cold water before peeling.

  • 2

    Chop the hard-boiled eggs into small pieces and transfer into a mixing bowl.

  • 3

    Dice the celery and avocado into small cubes, then add them to the bowl with the eggs.

  • 4

    Stir in the Greek yogurt and Dijon mustard until all ingredients are well combined. Season with a pinch of salt and black pepper to taste.

  • 5

    Gently fold in the chopped ingredients to maintain a chunky texture.

  • 6

    Scoop a generous amount of the egg salad onto each butter lettuce leaf to create the wraps.

  • 7

    Serve immediately and enjoy your protein-rich, refreshing meal.