Creamy Deviled Egg Salad with Crispy Lettuce Wraps and Roasted Sweet Potatoes

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

Creamy Deviled Egg Salad with Crispy Lettuce Wraps and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Deviled Egg Salad with Crispy Lettuce Wraps and Roasted Sweet Potatoes

A deliciously reimagined egg salad with a creamy, tangy dressing, served in crisp lettuce wraps alongside perfectly roasted sweet potatoes. This dish offers a satisfying medley of textures and flavors, featuring tender chopped hard-boiled eggs mixed with nonfat Greek yogurt and Dijon mustard, accentuated by fresh green onions and a hint of seasoning.

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NUTRITION

482kcal
Protein
38.7g
Fat
25.3g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (~250g)

1/4 cup Nonfat Greek Yogurt (~61g)

1 tsp Dijon Mustard (~5g)

1/4 cup chopped Green Onions (~15g)

3 Romaine Lettuce Leaves (~15g)

100g Sweet Potato

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and let simmer for about 10-12 minutes until hard boiled.

  • 2

    While the eggs are cooking, preheat your oven to 400°F. Peel and cube the sweet potato, toss with a pinch of salt and a light spray of olive oil if desired, then roast on a baking sheet for 20-25 minutes until tender and slightly crispy.

  • 3

    Once the eggs are done, cool them in an ice bath, peel, and chop into roughly sized pieces.

  • 4

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and chopped green onions. Season with salt and pepper to taste, stirring gently until well combined.

  • 5

    Prepare the lettuce leaves on a serving plate as a crisp wrap base.

  • 6

    Spoon a generous portion of the creamy egg salad into the lettuce wraps and serve the warm roasted sweet potatoes on the side.

Creamy Deviled Egg Salad with Crispy Lettuce Wraps and Roasted Sweet Potatoes

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

Creamy Deviled Egg Salad with Crispy Lettuce Wraps and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Deviled Egg Salad with Crispy Lettuce Wraps and Roasted Sweet Potatoes

A deliciously reimagined egg salad with a creamy, tangy dressing, served in crisp lettuce wraps alongside perfectly roasted sweet potatoes. This dish offers a satisfying medley of textures and flavors, featuring tender chopped hard-boiled eggs mixed with nonfat Greek yogurt and Dijon mustard, accentuated by fresh green onions and a hint of seasoning.

NUTRITION

482kcal
Protein
38.7g
Fat
25.3g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (~250g)

1/4 cup Nonfat Greek Yogurt (~61g)

1 tsp Dijon Mustard (~5g)

1/4 cup chopped Green Onions (~15g)

3 Romaine Lettuce Leaves (~15g)

100g Sweet Potato

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and let simmer for about 10-12 minutes until hard boiled.

  • 2

    While the eggs are cooking, preheat your oven to 400°F. Peel and cube the sweet potato, toss with a pinch of salt and a light spray of olive oil if desired, then roast on a baking sheet for 20-25 minutes until tender and slightly crispy.

  • 3

    Once the eggs are done, cool them in an ice bath, peel, and chop into roughly sized pieces.

  • 4

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and chopped green onions. Season with salt and pepper to taste, stirring gently until well combined.

  • 5

    Prepare the lettuce leaves on a serving plate as a crisp wrap base.

  • 6

    Spoon a generous portion of the creamy egg salad into the lettuce wraps and serve the warm roasted sweet potatoes on the side.