Creamy Protein-Packed Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad with a creamy, protein-packed filling nestled in crisp lettuce wraps. The mix of hard-boiled eggs, tangy nonfat Greek yogurt, and crunchy celery creates a satisfying texture and vibrant flavor, ideal for a nourishing breakfast, lunch, or dinner.

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NUTRITION

442kcal
Protein
36.1g
Fat
25.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx. 250g total)

1/4 cup Nonfat Greek Yogurt (62g)

1 stalk Celery, chopped (40g)

1 tsp Dijon Mustard

6 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 minutes until hard-boiled. Transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them roughly. In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 3

    Add the chopped celery to the egg mixture and season with salt and pepper. Stir gently until the salad is well mixed.

  • 4

    Separate the lettuce leaves and rinse them thoroughly. Pat dry with a paper towel.

  • 5

    Spoon the creamy egg salad onto each lettuce leaf and roll or fold to form wraps. Serve immediately or chill briefly before serving.

Creamy Protein-Packed Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad with a creamy, protein-packed filling nestled in crisp lettuce wraps. The mix of hard-boiled eggs, tangy nonfat Greek yogurt, and crunchy celery creates a satisfying texture and vibrant flavor, ideal for a nourishing breakfast, lunch, or dinner.

NUTRITION

442kcal
Protein
36.1g
Fat
25.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx. 250g total)

1/4 cup Nonfat Greek Yogurt (62g)

1 stalk Celery, chopped (40g)

1 tsp Dijon Mustard

6 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 minutes until hard-boiled. Transfer the eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them roughly. In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 3

    Add the chopped celery to the egg mixture and season with salt and pepper. Stir gently until the salad is well mixed.

  • 4

    Separate the lettuce leaves and rinse them thoroughly. Pat dry with a paper towel.

  • 5

    Spoon the creamy egg salad onto each lettuce leaf and roll or fold to form wraps. Serve immediately or chill briefly before serving.