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 take on a classic egg salad elevated with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon. Served in fresh, crunchy romaine lettuce cups, this dish is perfect for a nutritious meal at any time of day.

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NUTRITION

123kcal
Protein
11.1g
Fat
5.4g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

4 leaves romaine lettuce

1 stalk celery, diced

1 tbsp red onion, diced

1 tsp Dijon mustard

Salt and pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10-12 minutes until fully cooked.

  • 2

    Cool the eggs under running cold water, then peel and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 4

    Stir in the diced celery and red onion, and season with salt and pepper to taste.

  • 5

    Separate the romaine lettuce leaves to serve as wraps.

  • 6

    Spoon the creamy egg salad onto the lettuce leaves, fold or roll them up, 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 light yet satisfying take on a classic egg salad elevated with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon. Served in fresh, crunchy romaine lettuce cups, this dish is perfect for a nutritious meal at any time of day.

NUTRITION

123kcal
Protein
11.1g
Fat
5.4g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

4 leaves romaine lettuce

1 stalk celery, diced

1 tbsp red onion, diced

1 tsp Dijon mustard

Salt and pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10-12 minutes until fully cooked.

  • 2

    Cool the eggs under running cold water, then peel and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 4

    Stir in the diced celery and red onion, and season with salt and pepper to taste.

  • 5

    Separate the romaine lettuce leaves to serve as wraps.

  • 6

    Spoon the creamy egg salad onto the lettuce leaves, fold or roll them up, and serve immediately.