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 refreshing twist on traditional egg salad, where tender hard-boiled eggs are combined with a light nonfat Greek yogurt dressing, crunchy celery, and a tangy hint of Dijon mustard. Nestled in crisp lettuce leaves, this dish provides a balanced, satisfying meal perfect for any time of day.

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NUTRITION

122kcal
Protein
12.8g
Fat
5.1g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, diced

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Drain the hot water and run cold water over the eggs to cool them quickly. Peel the eggs once cooled.

  • 3

    Roughly chop the peeled eggs and place them in a bowl.

  • 4

    Dice the celery finely and add to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard until well combined. Season with salt and pepper to taste.

  • 6

    Rinse and pat dry the romaine lettuce leaves. Spoon the egg salad onto each leaf, wrapping them to serve.

  • 7

    Enjoy your creamy egg salad lettuce wraps!

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 refreshing twist on traditional egg salad, where tender hard-boiled eggs are combined with a light nonfat Greek yogurt dressing, crunchy celery, and a tangy hint of Dijon mustard. Nestled in crisp lettuce leaves, this dish provides a balanced, satisfying meal perfect for any time of day.

NUTRITION

122kcal
Protein
12.8g
Fat
5.1g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, diced

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain the hot water and run cold water over the eggs to cool them quickly. Peel the eggs once cooled.

  • 3

    Roughly chop the peeled eggs and place them in a bowl.

  • 4

    Dice the celery finely and add to the bowl with the eggs.

  • 5

    Mix in the nonfat Greek yogurt and Dijon mustard until well combined. Season with salt and pepper to taste.

  • 6

    Rinse and pat dry the romaine lettuce leaves. Spoon the egg salad onto each leaf, wrapping them to serve.

  • 7

    Enjoy your creamy egg salad lettuce wraps!