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 a classic egg salad, where tender, hard-boiled eggs are blended with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Served in crisp romaine lettuce leaves, this light yet satisfying dish makes for an ideal meal any time of day.

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NUTRITION

423kcal
Protein
37.6g
Fat
25.4g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 diced Celery stalk

1 sliced Green Onion

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cool, peel the eggs.

  • 3

    Chop the eggs coarsely and place them in a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, diced celery, sliced green onion, and Dijon mustard to the chopped eggs. Season with salt and pepper to taste.

  • 5

    Gently mix all the ingredients until well combined, ensuring the egg pieces are evenly coated with the creamy mixture.

  • 6

    Lay out the romaine lettuce leaves on a plate, spoon the egg salad generously onto each leaf, and 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 fresh twist on a classic egg salad, where tender, hard-boiled eggs are blended with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Served in crisp romaine lettuce leaves, this light yet satisfying dish makes for an ideal meal any time of day.

NUTRITION

423kcal
Protein
37.6g
Fat
25.4g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 diced Celery stalk

1 sliced Green Onion

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cool, peel the eggs.

  • 3

    Chop the eggs coarsely and place them in a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, diced celery, sliced green onion, and Dijon mustard to the chopped eggs. Season with salt and pepper to taste.

  • 5

    Gently mix all the ingredients until well combined, ensuring the egg pieces are evenly coated with the creamy mixture.

  • 6

    Lay out the romaine lettuce leaves on a plate, spoon the egg salad generously onto each leaf, and serve immediately.