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. Hard-boiled eggs are mixed with tangy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard, then nestled in fresh romaine lettuce leaves. Perfectly balanced in flavor and texture, these wraps are an excellent option whether you're at breakfast, lunch, or dinner.

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NUTRITION

361kcal
Protein
36.7g
Fat
19.5g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/4 cup diced celery

1 tsp Dijon mustard

2 large romaine lettuce leaves

1/2 tsp fresh dill (optional)

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and let simmer for 9-10 minutes. Drain and cool in ice water.

  • 2

    Peel the eggs and chop them roughly. In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 3

    Stir in the diced celery and fresh dill (if using), and season with salt and pepper to taste.

  • 4

    Lay out the romaine lettuce leaves and spoon the egg salad mixture into each leaf.

  • 5

    Serve immediately, enjoying the crisp freshness of the lettuce paired with the creamy egg salad.

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. Hard-boiled eggs are mixed with tangy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard, then nestled in fresh romaine lettuce leaves. Perfectly balanced in flavor and texture, these wraps are an excellent option whether you're at breakfast, lunch, or dinner.

NUTRITION

361kcal
Protein
36.7g
Fat
19.5g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/4 cup diced celery

1 tsp Dijon mustard

2 large romaine lettuce leaves

1/2 tsp fresh dill (optional)

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and let simmer for 9-10 minutes. Drain and cool in ice water.

  • 2

    Peel the eggs and chop them roughly. In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 3

    Stir in the diced celery and fresh dill (if using), and season with salt and pepper to taste.

  • 4

    Lay out the romaine lettuce leaves and spoon the egg salad mixture into each leaf.

  • 5

    Serve immediately, enjoying the crisp freshness of the lettuce paired with the creamy egg salad.