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 dish that brings together creamy, tangy egg salad wrapped in crisp lettuce leaves. This versatile recipe is perfect for any meal of the day, blending the richness of hard-boiled eggs with the brightness of celery and a touch of Dijon mustard, all balanced by refreshing non-fat Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
37.0g
Fat
20g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (~200g)

1/2 cup Non-fat Greek Yogurt (~120g)

1 tsp Dijon Mustard (~3g)

1 Celery Stalk (~40g)

2 Romaine Lettuce Leaves (~20g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let them sit covered for 10-12 minutes until hard-boiled.

  • 2

    Peel the eggs and chop them coarsely into a mixing bowl.

  • 3

    Finely dice the celery and add it to the eggs. Add Dijon mustard, non-fat Greek yogurt, and season with salt and pepper.

  • 4

    Mix all the ingredients thoroughly until the egg salad is evenly coated and creamy.

  • 5

    Scoop a portion of the egg salad onto each lettuce leaf, wrap it up, and 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

Enjoy a light yet satisfying dish that brings together creamy, tangy egg salad wrapped in crisp lettuce leaves. This versatile recipe is perfect for any meal of the day, blending the richness of hard-boiled eggs with the brightness of celery and a touch of Dijon mustard, all balanced by refreshing non-fat Greek yogurt.

NUTRITION

366kcal
Protein
37.0g
Fat
20g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (~200g)

1/2 cup Non-fat Greek Yogurt (~120g)

1 tsp Dijon Mustard (~3g)

1 Celery Stalk (~40g)

2 Romaine Lettuce Leaves (~20g)

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let them sit covered for 10-12 minutes until hard-boiled.

  • 2

    Peel the eggs and chop them coarsely into a mixing bowl.

  • 3

    Finely dice the celery and add it to the eggs. Add Dijon mustard, non-fat Greek yogurt, and season with salt and pepper.

  • 4

    Mix all the ingredients thoroughly until the egg salad is evenly coated and creamy.

  • 5

    Scoop a portion of the egg salad onto each lettuce leaf, wrap it up, and serve immediately.