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 these light and refreshing creamy egg salad lettuce wraps. This simple yet satisfying dish features perfectly hard-boiled eggs combined with tangy nonfat Greek yogurt, a hint of Dijon mustard, and a sprinkle of fresh chives. Wrapped in crisp butter lettuce leaves, it's a clean, protein-packed meal that delights the senses with every bite.

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NUTRITION

354kcal
Protein
35.7g
Fat
19.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g)

100g nonfat Greek yogurt

2 butter lettuce leaves (30g)

1 tsp dijon mustard (5g)

Salt, pepper, and chives to taste

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PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and then simmer for 9-12 minutes until they are hard boiled.

  • 2

    Transfer the eggs to a bowl of cold water to cool, then peel and roughly chop them.

  • 3

    In a separate bowl, mix the chopped eggs with the nonfat Greek yogurt and dijon mustard.

  • 4

    Season with salt, pepper, and finely chopped chives, stirring well to combine.

  • 5

    Lay out the butter lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy your protein-packed, refreshing 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 these light and refreshing creamy egg salad lettuce wraps. This simple yet satisfying dish features perfectly hard-boiled eggs combined with tangy nonfat Greek yogurt, a hint of Dijon mustard, and a sprinkle of fresh chives. Wrapped in crisp butter lettuce leaves, it's a clean, protein-packed meal that delights the senses with every bite.

NUTRITION

354kcal
Protein
35.7g
Fat
19.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g)

100g nonfat Greek yogurt

2 butter lettuce leaves (30g)

1 tsp dijon mustard (5g)

Salt, pepper, and chives to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and then simmer for 9-12 minutes until they are hard boiled.

  • 2

    Transfer the eggs to a bowl of cold water to cool, then peel and roughly chop them.

  • 3

    In a separate bowl, mix the chopped eggs with the nonfat Greek yogurt and dijon mustard.

  • 4

    Season with salt, pepper, and finely chopped chives, stirring well to combine.

  • 5

    Lay out the butter lettuce leaves on a plate and spoon the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy your protein-packed, refreshing meal.