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

A light and satisfying twist on classic egg salad, featuring tender, hard-boiled eggs mixed with a creamy blend of nonfat Greek yogurt and a hint of Dijon mustard. Freshly chopped celery adds a delightful crunch, all nestled in crisp lettuce wraps for a refreshing meal that’s perfect any time of the day.

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NUTRITION

346kcal
Protein
34.6g
Fat
20.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx 200g)

3 tablespoons Plain Nonfat Greek Yogurt (approx 45g)

4 Romaine Lettuce Leaves (approx 80g)

1 Celery stalk, chopped (approx 40g)

1 teaspoon Dijon Mustard (approx 5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Once cooled, peel the eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Add the chopped celery and gently mix until well blended. Season with salt and pepper to taste.

  • 4

    Separate the lettuce leaves, wash, and pat dry. Spoon the creamy egg salad onto each leaf.

  • 5

    Serve immediately and enjoy your refreshing, protein-packed lettuce wraps.

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

A light and satisfying twist on classic egg salad, featuring tender, hard-boiled eggs mixed with a creamy blend of nonfat Greek yogurt and a hint of Dijon mustard. Freshly chopped celery adds a delightful crunch, all nestled in crisp lettuce wraps for a refreshing meal that’s perfect any time of the day.

NUTRITION

346kcal
Protein
34.6g
Fat
20.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx 200g)

3 tablespoons Plain Nonfat Greek Yogurt (approx 45g)

4 Romaine Lettuce Leaves (approx 80g)

1 Celery stalk, chopped (approx 40g)

1 teaspoon Dijon Mustard (approx 5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Once cooled, peel the eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Add the chopped celery and gently mix until well blended. Season with salt and pepper to taste.

  • 4

    Separate the lettuce leaves, wash, and pat dry. Spoon the creamy egg salad onto each leaf.

  • 5

    Serve immediately and enjoy your refreshing, protein-packed lettuce wraps.