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 vibrant blend of tender eggs and tangy Greek yogurt mixed with crunchy celery and a hint of avocado, all nestled in crisp lettuce leaves. This refreshing yet hearty dish offers a delightful balance of creamy texture and zesty flavor, perfect for a quick breakfast, lunch, or dinner.

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NUTRITION

357kcal
Protein
32g
Fat
19.8g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/4 medium Avocado (50g)

1 stalk Celery (40g)

A few Scallions (10g)

1 tsp Dijon Mustard (5g)

2 Butter Lettuce Leaves (40g)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil and simmer for 9-12 minutes. Once done, transfer the eggs to an ice bath to cool.

  • 2

    Peel and chop the cooled eggs into bite-sized pieces.

  • 3

    Finely dice the celery and slice the scallions. In a mixing bowl, add the chopped eggs, celery, and scallions.

  • 4

    Mash the avocado lightly in a separate bowl until smooth.

  • 5

    Add the Greek yogurt, mashed avocado, and Dijon mustard to the egg mixture. Gently mix until well combined. Season with salt and pepper to taste.

  • 6

    Place the creamy egg salad onto butter lettuce leaves and wrap or serve as open-faced wraps.

  • 7

    Enjoy immediately or chill for later use.

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 vibrant blend of tender eggs and tangy Greek yogurt mixed with crunchy celery and a hint of avocado, all nestled in crisp lettuce leaves. This refreshing yet hearty dish offers a delightful balance of creamy texture and zesty flavor, perfect for a quick breakfast, lunch, or dinner.

NUTRITION

357kcal
Protein
32g
Fat
19.8g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/4 medium Avocado (50g)

1 stalk Celery (40g)

A few Scallions (10g)

1 tsp Dijon Mustard (5g)

2 Butter Lettuce Leaves (40g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil and simmer for 9-12 minutes. Once done, transfer the eggs to an ice bath to cool.

  • 2

    Peel and chop the cooled eggs into bite-sized pieces.

  • 3

    Finely dice the celery and slice the scallions. In a mixing bowl, add the chopped eggs, celery, and scallions.

  • 4

    Mash the avocado lightly in a separate bowl until smooth.

  • 5

    Add the Greek yogurt, mashed avocado, and Dijon mustard to the egg mixture. Gently mix until well combined. Season with salt and pepper to taste.

  • 6

    Place the creamy egg salad onto butter lettuce leaves and wrap or serve as open-faced wraps.

  • 7

    Enjoy immediately or chill for later use.