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

A refreshing twist on a classic egg salad, featuring tender chopped eggs mixed with a creamy blend of nonfat Greek yogurt, tangy dijon mustard, crisp celery, and a hint of pickle zing. Served wrapped in butter lettuce leaves, this dish offers a delightful combination of textures and flavors that's perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

432kcal
Protein
36.7g
Fat
27.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Plain Greek Yogurt

1 Celery Stalk

1 tsp Dijon Mustard

1 tbsp Dill Pickle Relish

4 Butter Lettuce Leaves

1/2 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes.

  • 2

    Drain the eggs and cool them under cold running water. Once cooled, peel and roughly chop.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely chop the celery and add to the egg mixture along with the dill pickle relish.

  • 5

    Drizzle in the extra virgin olive oil, then season with salt and pepper to taste. Gently stir to combine all ingredients well.

  • 6

    Lay out the butter lettuce leaves and spoon the egg salad onto each one to form wraps. Serve immediately.

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

A refreshing twist on a classic egg salad, featuring tender chopped eggs mixed with a creamy blend of nonfat Greek yogurt, tangy dijon mustard, crisp celery, and a hint of pickle zing. Served wrapped in butter lettuce leaves, this dish offers a delightful combination of textures and flavors that's perfect for any meal.

NUTRITION

432kcal
Protein
36.7g
Fat
27.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Plain Greek Yogurt

1 Celery Stalk

1 tsp Dijon Mustard

1 tbsp Dill Pickle Relish

4 Butter Lettuce Leaves

1/2 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes.

  • 2

    Drain the eggs and cool them under cold running water. Once cooled, peel and roughly chop.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely chop the celery and add to the egg mixture along with the dill pickle relish.

  • 5

    Drizzle in the extra virgin olive oil, then season with salt and pepper to taste. Gently stir to combine all ingredients well.

  • 6

    Lay out the butter lettuce leaves and spoon the egg salad onto each one to form wraps. Serve immediately.