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

Savor a refreshing twist on the classic egg salad with a creamy, tangy dressing and crisp celery, nestled in fresh romaine lettuce leaves. This dish delivers a satisfying blend of soft, hard-boiled eggs balanced with a light, Greek yogurt-based creaminess, accented by the bright zest of lemon and the subtle bite of Dijon mustard.

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NUTRITION

396kcal
Protein
42.4g
Fat
20.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites (from 2 eggs)

1/2 cup nonfat Greek yogurt

1 stalk celery

1 green onion

1 tsp Dijon mustard

1 tsp lemon juice

4 romaine lettuce leaves

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the whole eggs and additional egg whites in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 9-10 minutes until hard-boiled.

  • 2

    Transfer the eggs to an ice bath, cool for 5 minutes, then peel and finely chop them.

  • 3

    Finely chop the celery and green onion.

  • 4

    In a medium bowl, mix the chopped eggs with Greek yogurt, Dijon mustard, lemon juice, chopped celery, and green onion. Season with salt and pepper to taste.

  • 5

    Gently fold in the ingredients until well combined, adjusting seasoning as needed.

  • 6

    Scoop the creamy egg salad onto the romaine lettuce leaves, wrapping them up for a light and satisfying 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

Savor a refreshing twist on the classic egg salad with a creamy, tangy dressing and crisp celery, nestled in fresh romaine lettuce leaves. This dish delivers a satisfying blend of soft, hard-boiled eggs balanced with a light, Greek yogurt-based creaminess, accented by the bright zest of lemon and the subtle bite of Dijon mustard.

NUTRITION

396kcal
Protein
42.4g
Fat
20.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites (from 2 eggs)

1/2 cup nonfat Greek yogurt

1 stalk celery

1 green onion

1 tsp Dijon mustard

1 tsp lemon juice

4 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Place the whole eggs and additional egg whites in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 9-10 minutes until hard-boiled.

  • 2

    Transfer the eggs to an ice bath, cool for 5 minutes, then peel and finely chop them.

  • 3

    Finely chop the celery and green onion.

  • 4

    In a medium bowl, mix the chopped eggs with Greek yogurt, Dijon mustard, lemon juice, chopped celery, and green onion. Season with salt and pepper to taste.

  • 5

    Gently fold in the ingredients until well combined, adjusting seasoning as needed.

  • 6

    Scoop the creamy egg salad onto the romaine lettuce leaves, wrapping them up for a light and satisfying meal.