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 and protein-packed egg salad presented in crisp lettuce wraps. This creamy blend combines hard-boiled eggs, tangy nonfat Greek yogurt, and a hint of Dijon mustard, mixed with crunchy celery and a sprinkle of chives for a balanced, satisfying meal that's perfect any time of day.

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NUTRITION

338kcal
Protein
31.5g
Fat
20.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

4 cups butter lettuce

1 tbsp fresh chives

Salt & pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes until hard boiled.

  • 2

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

  • 3

    Coarsely chop the peeled eggs and place them in a bowl.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, chopped celery, and fresh chives to the eggs. Mix gently until well combined.

  • 5

    Season the egg salad with salt and black pepper to taste.

  • 6

    Spoon the creamy egg salad into washed butter lettuce leaves.

  • 7

    Serve immediately for a fresh, 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 refreshing and protein-packed egg salad presented in crisp lettuce wraps. This creamy blend combines hard-boiled eggs, tangy nonfat Greek yogurt, and a hint of Dijon mustard, mixed with crunchy celery and a sprinkle of chives for a balanced, satisfying meal that's perfect any time of day.

NUTRITION

338kcal
Protein
31.5g
Fat
20.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

4 cups butter lettuce

1 tbsp fresh chives

Salt & pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes until hard boiled.

  • 2

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

  • 3

    Coarsely chop the peeled eggs and place them in a bowl.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, chopped celery, and fresh chives to the eggs. Mix gently until well combined.

  • 5

    Season the egg salad with salt and black pepper to taste.

  • 6

    Spoon the creamy egg salad into washed butter lettuce leaves.

  • 7

    Serve immediately for a fresh, protein-packed meal.