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

Savor a refreshing twist on the classic egg salad, where tender, hard-boiled eggs mingle with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Served in crisp, fresh lettuce leaves, this dish is perfect as a light breakfast, energizing lunch, or a satisfying dinner that's both nutritious and delicious.

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NUTRITION

124kcal
Protein
13.4g
Fat
5.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

4 leaves butter lettuce

1 stalk celery, diced

1 tsp Dijon mustard

Pinch of salt

Pinch of black pepper

1 tbsp fresh chives, chopped

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain the eggs and cool them under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, diced celery, salt, black pepper, and chopped chives. Mix gently until well incorporated.

  • 4

    Lay out the butter lettuce leaves and spoon a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately as a refreshing, protein-packed 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

Savor a refreshing twist on the classic egg salad, where tender, hard-boiled eggs mingle with creamy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Served in crisp, fresh lettuce leaves, this dish is perfect as a light breakfast, energizing lunch, or a satisfying dinner that's both nutritious and delicious.

NUTRITION

124kcal
Protein
13.4g
Fat
5.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

4 leaves butter lettuce

1 stalk celery, diced

1 tsp Dijon mustard

Pinch of salt

Pinch of black pepper

1 tbsp fresh chives, chopped

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain the eggs and cool them under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, diced celery, salt, black pepper, and chopped chives. Mix gently until well incorporated.

  • 4

    Lay out the butter lettuce leaves and spoon a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately as a refreshing, protein-packed meal.