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

Savor the refreshing simplicity of these creamy egg salad lettuce wraps—a delightful blend of tender, chopped eggs mixed with tangy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Perfectly balanced in protein and calories, this versatile dish serves as a nourishing lunch or light dinner that pairs beautifully with your fitness goals.

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NUTRITION

333kcal
Protein
35.2g
Fat
15.4g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g)

0.75 cup plain nonfat Greek yogurt (170g)

0.5 cup chopped celery (50g)

1 teaspoon Dijon mustard (5g)

4 romaine lettuce leaves (60g)

1 tablespoon red onion, chopped (optional, 15g)

Salt and pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Let simmer for about 9-12 minutes until fully cooked. Cool, peel, and coarsely chop the eggs.

  • 2

    In a medium bowl, combine the chopped eggs, Greek yogurt, chopped celery, Dijon mustard, and (if using) red onion.

  • 3

    Season the mixture with salt and pepper to taste, then gently mix until well incorporated.

  • 4

    Separate the romaine lettuce leaves, wash and pat dry. Spoon the egg salad onto each leaf, creating individual wraps.

  • 5

    Serve immediately and enjoy your creamy, 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

Savor the refreshing simplicity of these creamy egg salad lettuce wraps—a delightful blend of tender, chopped eggs mixed with tangy nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Perfectly balanced in protein and calories, this versatile dish serves as a nourishing lunch or light dinner that pairs beautifully with your fitness goals.

NUTRITION

333kcal
Protein
35.2g
Fat
15.4g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g)

0.75 cup plain nonfat Greek yogurt (170g)

0.5 cup chopped celery (50g)

1 teaspoon Dijon mustard (5g)

4 romaine lettuce leaves (60g)

1 tablespoon red onion, chopped (optional, 15g)

Salt and pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Let simmer for about 9-12 minutes until fully cooked. Cool, peel, and coarsely chop the eggs.

  • 2

    In a medium bowl, combine the chopped eggs, Greek yogurt, chopped celery, Dijon mustard, and (if using) red onion.

  • 3

    Season the mixture with salt and pepper to taste, then gently mix until well incorporated.

  • 4

    Separate the romaine lettuce leaves, wash and pat dry. Spoon the egg salad onto each leaf, creating individual wraps.

  • 5

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