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 these refreshing wraps that combine a creamy egg salad with crisp lettuce for a versatile meal. The rich, tangy blend of eggs and Greek yogurt, accented with crunchy celery and zesty green onions, creates a delicious, nutritious dish perfect for breakfast, lunch, or dinner.

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NUTRITION

381kcal
Protein
39.4g
Fat
20.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 celery stalk, diced

2 green onions, sliced

1 tsp Dijon mustard

2 large romaine lettuce leaves

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PREPARATION

  • 1

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

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and roughly chop the eggs once they are cool enough to handle.

  • 3

    In a medium bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Stir in the diced celery and sliced green onions. Mix until everything is well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Spoon a generous portion of the egg salad onto each leaf.

  • 6

    Fold or roll the leaves around the filling and serve immediately for a crisp, 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

Enjoy these refreshing wraps that combine a creamy egg salad with crisp lettuce for a versatile meal. The rich, tangy blend of eggs and Greek yogurt, accented with crunchy celery and zesty green onions, creates a delicious, nutritious dish perfect for breakfast, lunch, or dinner.

NUTRITION

381kcal
Protein
39.4g
Fat
20.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 celery stalk, diced

2 green onions, sliced

1 tsp Dijon mustard

2 large romaine lettuce leaves

PREPARATION

  • 1

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

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and roughly chop the eggs once they are cool enough to handle.

  • 3

    In a medium bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Stir in the diced celery and sliced green onions. Mix until everything is well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Spoon a generous portion of the egg salad onto each leaf.

  • 6

    Fold or roll the leaves around the filling and serve immediately for a crisp, satisfying meal.