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 this vibrant, protein-packed egg salad that's perfectly balanced with smooth nonfat Greek yogurt and a touch of zing from Dijon mustard. Freshly chopped celery and green onion lend a crisp crunch, while the crisp lettuce wraps add a refreshing, light finish—ideal for breakfast, lunch, or dinner.

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NUTRITION

341kcal
Protein
32.3g
Fat
19.9g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Nonfat Greek Yogurt (125g)

1 Celery Stalk (40g)

1 tbsp Green Onion (3g)

1 tsp Dijon Mustard (5g)

1 tsp Olive Oil (5g)

3 Romaine Lettuce Leaves (30g)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a small pot, covering with water, and simmering for 9-10 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the peeled eggs roughly and place them in a medium bowl.

  • 3

    Finely dice the celery and slice the green onion; add them to the chopped eggs.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the egg mixture. Drizzle in the olive oil and gently stir until all ingredients are well combined.

  • 5

    Season the salad with a pinch of salt and freshly ground pepper to taste.

  • 6

    Lay out the romaine lettuce leaves on a plate and spoon the creamy egg salad into each leaf.

  • 7

    Serve immediately for a fresh, crisp wrap experience.

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 this vibrant, protein-packed egg salad that's perfectly balanced with smooth nonfat Greek yogurt and a touch of zing from Dijon mustard. Freshly chopped celery and green onion lend a crisp crunch, while the crisp lettuce wraps add a refreshing, light finish—ideal for breakfast, lunch, or dinner.

NUTRITION

341kcal
Protein
32.3g
Fat
19.9g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Nonfat Greek Yogurt (125g)

1 Celery Stalk (40g)

1 tbsp Green Onion (3g)

1 tsp Dijon Mustard (5g)

1 tsp Olive Oil (5g)

3 Romaine Lettuce Leaves (30g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a small pot, covering with water, and simmering for 9-10 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the peeled eggs roughly and place them in a medium bowl.

  • 3

    Finely dice the celery and slice the green onion; add them to the chopped eggs.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the egg mixture. Drizzle in the olive oil and gently stir until all ingredients are well combined.

  • 5

    Season the salad with a pinch of salt and freshly ground pepper to taste.

  • 6

    Lay out the romaine lettuce leaves on a plate and spoon the creamy egg salad into each leaf.

  • 7

    Serve immediately for a fresh, crisp wrap experience.