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 these fresh and satisfying wraps that combine protein-packed eggs with a light and creamy Greek yogurt dressing, accented by crisp celery and green onions, served in tender lettuce cups. Perfect for a balanced meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

152kcal
Protein
17.7g
Fat
5.9g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 teaspoon Dijon Mustard

1 stalk Celery (40g)

1 Green Onion (15g)

4 leaves Butter Lettuce (50g)

1 teaspoon Smoked Paprika

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place eggs in a small pot and cover with water. Bring to a boil, then simmer for about 10 minutes until hard-boiled.

  • 2

    Remove the eggs and cool them under cold running water, then peel and roughly chop them.

  • 3

    Finely chop the celery and slice the green onion.

  • 4

    In a bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, celery, green onion, and smoked paprika. Season with salt and black pepper to taste.

  • 5

    Mix everything gently until well combined.

  • 6

    Spoon the egg salad into the butter lettuce leaves to serve as wraps.

  • 7

    Enjoy immediately or chill for later.

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 these fresh and satisfying wraps that combine protein-packed eggs with a light and creamy Greek yogurt dressing, accented by crisp celery and green onions, served in tender lettuce cups. Perfect for a balanced meal any time of day.

NUTRITION

152kcal
Protein
17.7g
Fat
5.9g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 teaspoon Dijon Mustard

1 stalk Celery (40g)

1 Green Onion (15g)

4 leaves Butter Lettuce (50g)

1 teaspoon Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Place eggs in a small pot and cover with water. Bring to a boil, then simmer for about 10 minutes until hard-boiled.

  • 2

    Remove the eggs and cool them under cold running water, then peel and roughly chop them.

  • 3

    Finely chop the celery and slice the green onion.

  • 4

    In a bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, celery, green onion, and smoked paprika. Season with salt and black pepper to taste.

  • 5

    Mix everything gently until well combined.

  • 6

    Spoon the egg salad into the butter lettuce leaves to serve as wraps.

  • 7

    Enjoy immediately or chill for later.