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 fresh twist on classic egg salad served in crisp lettuce wraps. This creamy mix of eggs, Greek yogurt, and celery is perfectly balanced in texture and flavor, offering a satisfying and protein-packed meal perfect for any time of day.

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NUTRITION

340kcal
Protein
33.1g
Fat
20.3g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

2 romaine lettuce leaves

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 simmer for 9-10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and place the eggs in an ice bath to cool. Once cooled, peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and chopped celery. Mix gently until well combined.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Scoop the creamy egg salad onto the romaine lettuce leaves and wrap them up.

  • 6

    Serve immediately and enjoy your nutritious, protein-packed 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

Enjoy a fresh twist on classic egg salad served in crisp lettuce wraps. This creamy mix of eggs, Greek yogurt, and celery is perfectly balanced in texture and flavor, offering a satisfying and protein-packed meal perfect for any time of day.

NUTRITION

340kcal
Protein
33.1g
Fat
20.3g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

2 romaine lettuce leaves

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 simmer for 9-10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and place the eggs in an ice bath to cool. Once cooled, peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and chopped celery. Mix gently until well combined.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Scoop the creamy egg salad onto the romaine lettuce leaves and wrap them up.

  • 6

    Serve immediately and enjoy your nutritious, protein-packed meal.