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 twist on the classic egg salad, where tender, hard-boiled eggs are chopped and mixed with tangy nonfat Greek yogurt, crisp celery, and a touch of Dijon mustard. Wrapped in fresh, crunchy lettuce leaves, this dish is a perfect balance of creamy, savory, and refreshing textures.

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NUTRITION

136kcal
Protein
15.3g
Fat
5.2g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/3 cup Nonfat Plain Greek Yogurt

1 Celery stalk, chopped

1 tsp Dijon Mustard

2 Iceberg Lettuce leaves

Pinch of Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cool the eggs in cold water, peel them, and chop roughly.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, Dijon mustard, a pinch of paprika, salt, and pepper. Mix well until creamy.

  • 4

    Separate the iceberg lettuce leaves, wash, and pat them dry.

  • 5

    Spoon the egg salad mixture onto the lettuce leaves, wrapping them as desired.

  • 6

    Serve immediately and enjoy your nutritious, protein-packed meal.

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 twist on the classic egg salad, where tender, hard-boiled eggs are chopped and mixed with tangy nonfat Greek yogurt, crisp celery, and a touch of Dijon mustard. Wrapped in fresh, crunchy lettuce leaves, this dish is a perfect balance of creamy, savory, and refreshing textures.

NUTRITION

136kcal
Protein
15.3g
Fat
5.2g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/3 cup Nonfat Plain Greek Yogurt

1 Celery stalk, chopped

1 tsp Dijon Mustard

2 Iceberg Lettuce leaves

Pinch of Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cool the eggs in cold water, peel them, and chop roughly.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, Dijon mustard, a pinch of paprika, salt, and pepper. Mix well until creamy.

  • 4

    Separate the iceberg lettuce leaves, wash, and pat them dry.

  • 5

    Spoon the egg salad mixture onto the lettuce leaves, wrapping them as desired.

  • 6

    Serve immediately and enjoy your nutritious, protein-packed meal.