Creamy High-Protein Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy High-Protein Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Egg Salad Lettuce Wraps

Enjoy a refreshing take on egg salad with a creamy twist from nonfat Greek yogurt and low-fat cottage cheese, perfectly nestled in crisp lettuce wraps. This high-protein dish offers a balanced medley of textures and flavors ideal for any meal of the day.

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NUTRITION

183kcal
Protein
22g
Fat
6.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/3 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

1 stalk Celery

1 tablespoon Red Onion

1 teaspoon Dijon Mustard

1 Romaine Lettuce leaf

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PREPARATION

  • 1

    Place the eggs in a small saucepan and cover them with water. Bring to a boil and simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and roughly chop them.

  • 3

    Dice the celery and red onion finely and add them to a medium bowl.

  • 4

    Stir in the nonfat Greek yogurt, low-fat cottage cheese, and Dijon mustard. Mix until well combined.

  • 5

    Gently fold in the chopped eggs, and season with salt and pepper to taste.

  • 6

    Scoop the creamy egg salad onto a clean romaine lettuce leaf, serving as a wrap.

  • 7

    Enjoy immediately or chill for a refreshing meal option.

Creamy High-Protein Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy High-Protein Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Egg Salad Lettuce Wraps

Enjoy a refreshing take on egg salad with a creamy twist from nonfat Greek yogurt and low-fat cottage cheese, perfectly nestled in crisp lettuce wraps. This high-protein dish offers a balanced medley of textures and flavors ideal for any meal of the day.

NUTRITION

183kcal
Protein
22g
Fat
6.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/3 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

1 stalk Celery

1 tablespoon Red Onion

1 teaspoon Dijon Mustard

1 Romaine Lettuce leaf

PREPARATION

  • 1

    Place the eggs in a small saucepan and cover them with water. Bring to a boil and simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and roughly chop them.

  • 3

    Dice the celery and red onion finely and add them to a medium bowl.

  • 4

    Stir in the nonfat Greek yogurt, low-fat cottage cheese, and Dijon mustard. Mix until well combined.

  • 5

    Gently fold in the chopped eggs, and season with salt and pepper to taste.

  • 6

    Scoop the creamy egg salad onto a clean romaine lettuce leaf, serving as a wrap.

  • 7

    Enjoy immediately or chill for a refreshing meal option.