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 with a creamy blend of hard-boiled eggs and nonfat Greek yogurt, accented with crisp celery and a hint of tang from Dijon mustard. This versatile dish is perfect for a light breakfast, satisfying lunch, or healthy dinner, all served wrapped in crisp lettuce leaves.

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NUTRITION

318kcal
Protein
34g
Fat
14.4g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

0.75 cup Nonfat Greek Yogurt (~150g)

1 Celery Stalk (~40g)

1 tablespoon Red Onion (~15g)

1 teaspoon Dijon Mustard (~5g)

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-12 minutes. Cool the eggs in cold water before peeling.

  • 2

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

  • 3

    Add the nonfat Greek yogurt to the eggs along with finely chopped celery and red onion.

  • 4

    Stir in Dijon mustard, and season with salt and pepper to taste. Mix well until creamy.

  • 5

    Scoop the egg salad onto washed and dried Romaine lettuce leaves.

  • 6

    Serve immediately as a light breakfast, satisfying lunch, or healthy dinner.

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 with a creamy blend of hard-boiled eggs and nonfat Greek yogurt, accented with crisp celery and a hint of tang from Dijon mustard. This versatile dish is perfect for a light breakfast, satisfying lunch, or healthy dinner, all served wrapped in crisp lettuce leaves.

NUTRITION

318kcal
Protein
34g
Fat
14.4g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

0.75 cup Nonfat Greek Yogurt (~150g)

1 Celery Stalk (~40g)

1 tablespoon Red Onion (~15g)

1 teaspoon Dijon Mustard (~5g)

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-12 minutes. Cool the eggs in cold water before peeling.

  • 2

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

  • 3

    Add the nonfat Greek yogurt to the eggs along with finely chopped celery and red onion.

  • 4

    Stir in Dijon mustard, and season with salt and pepper to taste. Mix well until creamy.

  • 5

    Scoop the egg salad onto washed and dried Romaine lettuce leaves.

  • 6

    Serve immediately as a light breakfast, satisfying lunch, or healthy dinner.