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

Delight in a fresh twist on classic egg salad served in crisp lettuce wraps. This recipe blends tender eggs with a light, tangy dressing of Greek yogurt and Dijon mustard, accentuated with fresh chives. A perfect, balanced choice for a satisfying lunch that’s both creamy and refreshing.

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NUTRITION

394kcal
Protein
35.7g
Fat
24.3g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

1 tbsp Fresh Chives

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, turn off the heat and let the eggs sit for 10-12 minutes before cooling in an ice bath.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    Add the Greek yogurt and Dijon mustard to the chopped eggs. Mix gently until combined.

  • 4

    Stir in the chopped fresh chives, and season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and evenly scoop a portion of the egg salad into each leaf.

  • 6

    Serve immediately and enjoy your 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

Delight in a fresh twist on classic egg salad served in crisp lettuce wraps. This recipe blends tender eggs with a light, tangy dressing of Greek yogurt and Dijon mustard, accentuated with fresh chives. A perfect, balanced choice for a satisfying lunch that’s both creamy and refreshing.

NUTRITION

394kcal
Protein
35.7g
Fat
24.3g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

1 tbsp Fresh Chives

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, turn off the heat and let the eggs sit for 10-12 minutes before cooling in an ice bath.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    Add the Greek yogurt and Dijon mustard to the chopped eggs. Mix gently until combined.

  • 4

    Stir in the chopped fresh chives, and season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and evenly scoop a portion of the egg salad into each leaf.

  • 6

    Serve immediately and enjoy your creamy egg salad wraps.