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 traditional egg salad with this creamy, protein-packed version served in crisp lettuce wraps. The blend of tender hard-boiled eggs, a splash of tangy nonfat Greek yogurt, crunchy celery, and a hint of Dijon mustard creates a delicious, satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

360kcal
Protein
35.3g
Fat
19.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 large Egg White

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 stalk Celery (chopped)

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 10-12 minutes until hard-boiled. For the egg white addition, separate it from a fresh egg or reserve from a previously cooked egg.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel the eggs and chop them coarsely. If using a separately sourced egg white, gently whisk it into the chopped eggs for an extra protein boost.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and finely chopped celery. Mix until the ingredients are evenly coated with the dressing.

  • 4

    Season with salt and pepper to taste. Adjust the consistency by adding a little more Greek yogurt if desired.

  • 5

    Spoon the creamy egg salad onto washed romaine lettuce leaves. Serve immediately as a light and nutritious wrap.

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 traditional egg salad with this creamy, protein-packed version served in crisp lettuce wraps. The blend of tender hard-boiled eggs, a splash of tangy nonfat Greek yogurt, crunchy celery, and a hint of Dijon mustard creates a delicious, satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

360kcal
Protein
35.3g
Fat
19.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 large Egg White

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 stalk Celery (chopped)

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 10-12 minutes until hard-boiled. For the egg white addition, separate it from a fresh egg or reserve from a previously cooked egg.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel the eggs and chop them coarsely. If using a separately sourced egg white, gently whisk it into the chopped eggs for an extra protein boost.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and finely chopped celery. Mix until the ingredients are evenly coated with the dressing.

  • 4

    Season with salt and pepper to taste. Adjust the consistency by adding a little more Greek yogurt if desired.

  • 5

    Spoon the creamy egg salad onto washed romaine lettuce leaves. Serve immediately as a light and nutritious wrap.