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 fresh take on traditional egg salad with a creamy, tangy twist. Hard-boiled eggs are combined with nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard, all seasoned to perfection and tucked into refreshing lettuce leaves for a satisfying wrap that works for breakfast, lunch, or dinner.

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NUTRITION

409kcal
Protein
37.4g
Fat
24.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (~300g total)

1/4 cup Nonfat Plain Greek Yogurt (~60g)

1 Celery Stalk (~40g), chopped

2 Tbsp Green Onions, chopped

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and let simmer for 10 minutes until hard-boiled. Transfer eggs to an ice bath to cool.

  • 2

    Peel the eggs and chop them roughly in a medium bowl.

  • 3

    Add Greek yogurt, chopped celery, green onions, and Dijon mustard to the eggs. Mix gently until well combined. Season with salt and pepper to taste.

  • 4

    Lay out the romaine lettuce leaves on a plate.

  • 5

    Spoon a generous serving of the egg salad onto each lettuce leaf and fold into wraps.

  • 6

    Serve immediately or refrigerate until ready to enjoy.

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 fresh take on traditional egg salad with a creamy, tangy twist. Hard-boiled eggs are combined with nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard, all seasoned to perfection and tucked into refreshing lettuce leaves for a satisfying wrap that works for breakfast, lunch, or dinner.

NUTRITION

409kcal
Protein
37.4g
Fat
24.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (~300g total)

1/4 cup Nonfat Plain Greek Yogurt (~60g)

1 Celery Stalk (~40g), chopped

2 Tbsp Green Onions, chopped

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and let simmer for 10 minutes until hard-boiled. Transfer eggs to an ice bath to cool.

  • 2

    Peel the eggs and chop them roughly in a medium bowl.

  • 3

    Add Greek yogurt, chopped celery, green onions, and Dijon mustard to the eggs. Mix gently until well combined. Season with salt and pepper to taste.

  • 4

    Lay out the romaine lettuce leaves on a plate.

  • 5

    Spoon a generous serving of the egg salad onto each lettuce leaf and fold into wraps.

  • 6

    Serve immediately or refrigerate until ready to enjoy.