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, where tender, hard-boiled eggs are mixed with creamy nonfat Greek yogurt and a hint of tangy mustard, brought together with crunchy celery and cherry tomatoes. Served in crisp lettuce leaves and finished with a drizzle of olive oil, this dish is light yet satisfying, perfect for a balanced meal.

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NUTRITION

206kcal
Protein
19.1g
Fat
10.1g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, chopped

About 5 cherry tomatoes, quartered

2 cups romaine lettuce leaves

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil and let simmer for about 9-10 minutes for a hard boil. Once done, transfer eggs to an ice bath to cool.

  • 2

    Peel and chop the cooled eggs into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and chopped celery. Mix well until all ingredients are incorporated.

  • 4

    Gently fold in the quartered cherry tomatoes and adjust seasoning with salt and pepper if desired.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad mixture evenly among them.

  • 6

    Drizzle each wrap with extra virgin olive oil for an added layer of flavor. Serve immediately.

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, where tender, hard-boiled eggs are mixed with creamy nonfat Greek yogurt and a hint of tangy mustard, brought together with crunchy celery and cherry tomatoes. Served in crisp lettuce leaves and finished with a drizzle of olive oil, this dish is light yet satisfying, perfect for a balanced meal.

NUTRITION

206kcal
Protein
19.1g
Fat
10.1g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, chopped

About 5 cherry tomatoes, quartered

2 cups romaine lettuce leaves

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil and let simmer for about 9-10 minutes for a hard boil. Once done, transfer eggs to an ice bath to cool.

  • 2

    Peel and chop the cooled eggs into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and chopped celery. Mix well until all ingredients are incorporated.

  • 4

    Gently fold in the quartered cherry tomatoes and adjust seasoning with salt and pepper if desired.

  • 5

    Lay out the romaine lettuce leaves on a plate and spoon the egg salad mixture evenly among them.

  • 6

    Drizzle each wrap with extra virgin olive oil for an added layer of flavor. Serve immediately.