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 the classic egg salad with a creamy, tangy blend of hard-boiled eggs and nonfat Greek yogurt, accented by crisp celery and green onion, all enveloped in crisp lettuce cups. This versatile dish works for breakfast, lunch, or dinner, offering a delightful balance of textures and flavors.

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NUTRITION

377kcal
Protein
35.3g
Fat
21.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

3 oz nonfat Greek yogurt

1 tsp Dijon mustard

1 stalk celery, diced

1 stalk green onion, chopped

1/2 tbsp lemon juice

4 lettuce leaves

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 let simmer for 10 minutes until hard boiled.

  • 2

    Drain and cool the eggs in a bowl of cold water. Peel the eggs once they are cool enough to handle.

  • 3

    Chop the peeled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the eggs. Stir gently to combine.

  • 5

    Mix in the diced celery and chopped green onion, and drizzle with lemon juice.

  • 6

    Season the mixture with salt and pepper, adjusting to taste.

  • 7

    Spoon the creamy egg salad into individual lettuce leaves to form wraps.

  • 8

    Serve immediately or chill slightly before serving.

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 the classic egg salad with a creamy, tangy blend of hard-boiled eggs and nonfat Greek yogurt, accented by crisp celery and green onion, all enveloped in crisp lettuce cups. This versatile dish works for breakfast, lunch, or dinner, offering a delightful balance of textures and flavors.

NUTRITION

377kcal
Protein
35.3g
Fat
21.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

3 oz nonfat Greek yogurt

1 tsp Dijon mustard

1 stalk celery, diced

1 stalk green onion, chopped

1/2 tbsp lemon juice

4 lettuce leaves

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain and cool the eggs in a bowl of cold water. Peel the eggs once they are cool enough to handle.

  • 3

    Chop the peeled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the eggs. Stir gently to combine.

  • 5

    Mix in the diced celery and chopped green onion, and drizzle with lemon juice.

  • 6

    Season the mixture with salt and pepper, adjusting to taste.

  • 7

    Spoon the creamy egg salad into individual lettuce leaves to form wraps.

  • 8

    Serve immediately or chill slightly before serving.