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 protein-packed twist on a classic egg salad, where tender hard-boiled eggs are mixed with creamy, tangy Greek yogurt and fresh crunchy celery and red onion, all wrapped in crisp lettuce leaves for a light yet satisfying meal.

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NUTRITION

375kcal
Protein
37.5g
Fat
20.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Plain Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1/4 cup chopped Celery

2 tablespoons chopped Red Onion

1/2 tablespoon chopped Fresh Dill

4 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and once boiling, reduce heat to a simmer and cook for about 10-12 minutes until hard boiled.

  • 2

    Drain the hot water and cool the eggs in ice water for a few minutes. Peel and chop the eggs into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Stir until well mixed.

  • 4

    Fold in the chopped celery, red onion, and fresh dill. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the creamy egg salad mixture onto each leaf.

  • 6

    Serve immediately as a light wrap for breakfast, lunch, or dinner.

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 protein-packed twist on a classic egg salad, where tender hard-boiled eggs are mixed with creamy, tangy Greek yogurt and fresh crunchy celery and red onion, all wrapped in crisp lettuce leaves for a light yet satisfying meal.

NUTRITION

375kcal
Protein
37.5g
Fat
20.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Plain Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1/4 cup chopped Celery

2 tablespoons chopped Red Onion

1/2 tablespoon chopped Fresh Dill

4 Romaine Lettuce Leaves

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and once boiling, reduce heat to a simmer and cook for about 10-12 minutes until hard boiled.

  • 2

    Drain the hot water and cool the eggs in ice water for a few minutes. Peel and chop the eggs into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Stir until well mixed.

  • 4

    Fold in the chopped celery, red onion, and fresh dill. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the creamy egg salad mixture onto each leaf.

  • 6

    Serve immediately as a light wrap for breakfast, lunch, or dinner.