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 refreshing twist on a classic egg salad served in crisp lettuce wraps. This light yet satisfying dish features tender hard-boiled eggs blended with a touch of creamy nonfat Greek yogurt, fresh celery for crunch, and a hint of zesty seasoning. Perfect for a quick breakfast, lunch, or dinner that fits effortlessly into your health goals.

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NUTRITION

347kcal
Protein
34.4g
Fat
20.4g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Large Egg White

1/4 cup Plain Nonfat Greek Yogurt

1 Celery Stalk

3 Romaine Lettuce Leaves

1 tsp Dijon Mustard

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for about 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs in an ice bath or under cold running water. Peel and roughly chop the eggs.

  • 3

    In a medium bowl, add the chopped eggs along with the egg white. Mix in the plain nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely chop the celery and add it to the bowl. Stir gently to combine. Season with salt and pepper to taste.

  • 5

    Rinse and pat dry the romaine lettuce leaves. Spoon the creamy egg salad onto each lettuce leaf.

  • 6

    Serve immediately, enjoying the fresh crunch and creamy texture of this portable, protein-packed dish.

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 refreshing twist on a classic egg salad served in crisp lettuce wraps. This light yet satisfying dish features tender hard-boiled eggs blended with a touch of creamy nonfat Greek yogurt, fresh celery for crunch, and a hint of zesty seasoning. Perfect for a quick breakfast, lunch, or dinner that fits effortlessly into your health goals.

NUTRITION

347kcal
Protein
34.4g
Fat
20.4g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Large Egg White

1/4 cup Plain Nonfat Greek Yogurt

1 Celery Stalk

3 Romaine Lettuce Leaves

1 tsp Dijon Mustard

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for about 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs in an ice bath or under cold running water. Peel and roughly chop the eggs.

  • 3

    In a medium bowl, add the chopped eggs along with the egg white. Mix in the plain nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely chop the celery and add it to the bowl. Stir gently to combine. Season with salt and pepper to taste.

  • 5

    Rinse and pat dry the romaine lettuce leaves. Spoon the creamy egg salad onto each lettuce leaf.

  • 6

    Serve immediately, enjoying the fresh crunch and creamy texture of this portable, protein-packed dish.