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 twist on classic egg salad served in crisp lettuce wraps. With creamy nonfat Greek yogurt mingling with well-chopped celery and red onion, and a hint of Dijon mustard, this dish offers a smooth texture and a burst of fresh flavor perfect for any meal. The balance of protein-rich eggs and crunchy, refreshing lettuce creates an inviting blend of comfort and health.

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NUTRITION

416kcal
Protein
37.1g
Fat
25.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (250g total)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 tablespoon chopped Red Onion (10g)

1 teaspoon Dijon Mustard (5g)

3 Butter Lettuce Leaves

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.

  • 2

    Drain the eggs and peel them once cooled. Coarsely chop the eggs and place them in a mixing bowl.

  • 3

    Add nonfat Greek yogurt, diced celery, chopped red onion, and Dijon mustard to the chopped eggs. Season with salt and pepper to taste.

  • 4

    Mix all ingredients until well combined, ensuring the yolks are evenly distributed with the yogurt dressing.

  • 5

    Scoop a generous portion of the egg salad onto each butter lettuce leaf. Serve immediately as a refreshing wrap.

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 twist on classic egg salad served in crisp lettuce wraps. With creamy nonfat Greek yogurt mingling with well-chopped celery and red onion, and a hint of Dijon mustard, this dish offers a smooth texture and a burst of fresh flavor perfect for any meal. The balance of protein-rich eggs and crunchy, refreshing lettuce creates an inviting blend of comfort and health.

NUTRITION

416kcal
Protein
37.1g
Fat
25.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (250g total)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 tablespoon chopped Red Onion (10g)

1 teaspoon Dijon Mustard (5g)

3 Butter Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.

  • 2

    Drain the eggs and peel them once cooled. Coarsely chop the eggs and place them in a mixing bowl.

  • 3

    Add nonfat Greek yogurt, diced celery, chopped red onion, and Dijon mustard to the chopped eggs. Season with salt and pepper to taste.

  • 4

    Mix all ingredients until well combined, ensuring the yolks are evenly distributed with the yogurt dressing.

  • 5

    Scoop a generous portion of the egg salad onto each butter lettuce leaf. Serve immediately as a refreshing wrap.