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 light yet satisfying meal with these Creamy Egg Salad Lettuce Wraps. Tender hard-boiled eggs are combined with a creamy nonfat Greek yogurt dressing, a hint of Dijon mustard, and crisp celery for added crunch. Wrapped in fresh romaine lettuce, this dish is the perfect balance of protein and flavor, making it ideal for breakfast, lunch, or dinner.

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NUTRITION

108kcal
Protein
11g
Fat
5.4g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 stalk celery, diced

1 tbsp green onion, chopped

3 romaine 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 over medium-high heat, then reduce the heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Run the eggs under cold water to cool, then peel and roughly chop.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, diced celery, and chopped green onion.

  • 4

    Season the mixture with salt and pepper, adjusting to taste. Mix gently until the ingredients are well incorporated.

  • 5

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

  • 6

    Serve immediately as wraps for a fresh and protein-packed 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 a light yet satisfying meal with these Creamy Egg Salad Lettuce Wraps. Tender hard-boiled eggs are combined with a creamy nonfat Greek yogurt dressing, a hint of Dijon mustard, and crisp celery for added crunch. Wrapped in fresh romaine lettuce, this dish is the perfect balance of protein and flavor, making it ideal for breakfast, lunch, or dinner.

NUTRITION

108kcal
Protein
11g
Fat
5.4g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 stalk celery, diced

1 tbsp green onion, chopped

3 romaine lettuce leaves

Salt & pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Run the eggs under cold water to cool, then peel and roughly chop.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, diced celery, and chopped green onion.

  • 4

    Season the mixture with salt and pepper, adjusting to taste. Mix gently until the ingredients are well incorporated.

  • 5

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

  • 6

    Serve immediately as wraps for a fresh and protein-packed meal.