Fresh Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad by serving it in crisp lettuce wraps. This dish features tender hard-boiled eggs mixed with tangy Greek yogurt, crunchy celery, and a hint of Dijon mustard. Perfectly balanced in protein and calories, it's an ideal meal for any time of the day.

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NUTRITION

145kcal
Protein
18.6g
Fat
5.1g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 Cup Plain Nonfat Greek Yogurt

1/2 Cup diced Celery

1 Teaspoon Dijon Mustard

4 Romaine Lettuce Leaves

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Drain the hot water and rinse the eggs under cold water. Peel the eggs once cooled.

  • 3

    Chop the eggs into bite-sized pieces and transfer to a mixing bowl.

  • 4

    Add the Greek yogurt, diced celery, Dijon mustard, salt, and pepper to the chopped eggs. Mix gently until well combined.

  • 5

    Separate and wash the romaine lettuce leaves, then pat them dry.

  • 6

    Spoon the egg salad onto each lettuce leaf, wrap, and serve immediately.

Fresh Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad by serving it in crisp lettuce wraps. This dish features tender hard-boiled eggs mixed with tangy Greek yogurt, crunchy celery, and a hint of Dijon mustard. Perfectly balanced in protein and calories, it's an ideal meal for any time of the day.

NUTRITION

145kcal
Protein
18.6g
Fat
5.1g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 Cup Plain Nonfat Greek Yogurt

1/2 Cup diced Celery

1 Teaspoon Dijon Mustard

4 Romaine Lettuce Leaves

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Drain the hot water and rinse the eggs under cold water. Peel the eggs once cooled.

  • 3

    Chop the eggs into bite-sized pieces and transfer to a mixing bowl.

  • 4

    Add the Greek yogurt, diced celery, Dijon mustard, salt, and pepper to the chopped eggs. Mix gently until well combined.

  • 5

    Separate and wash the romaine lettuce leaves, then pat them dry.

  • 6

    Spoon the egg salad onto each lettuce leaf, wrap, and serve immediately.