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 a fresh twist on classic egg salad served inside crisp butter lettuce leaves. This version balances the rich creaminess of eggs blended with a light hit of Greek yogurt, tangy Dijon mustard, and crunchy vegetables, offering a simple yet satisfying meal at any time of the day.

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NUTRITION

365kcal
Protein
33.4g
Fat
21.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/4 cup nonfat Greek yogurt (60g)

1 tsp Dijon mustard (5g)

1 stalk celery (40g)

1 green onion (15g)

2 leaves butter lettuce (60g total)

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes until hard-boiled.

  • 2

    Remove the eggs and place them in ice water to cool. Once cooled, peel the eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Stir in finely chopped celery and sliced green onion.

  • 4

    Season the mixture with salt and pepper to taste, mixing well to ensure even distribution of flavors.

  • 5

    Spoon the egg salad onto butter lettuce leaves, wrapping them to serve. Enjoy immediately for a fresh, 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 a fresh twist on classic egg salad served inside crisp butter lettuce leaves. This version balances the rich creaminess of eggs blended with a light hit of Greek yogurt, tangy Dijon mustard, and crunchy vegetables, offering a simple yet satisfying meal at any time of the day.

NUTRITION

365kcal
Protein
33.4g
Fat
21.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/4 cup nonfat Greek yogurt (60g)

1 tsp Dijon mustard (5g)

1 stalk celery (40g)

1 green onion (15g)

2 leaves butter lettuce (60g total)

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes until hard-boiled.

  • 2

    Remove the eggs and place them in ice water to cool. Once cooled, peel the eggs and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Stir in finely chopped celery and sliced green onion.

  • 4

    Season the mixture with salt and pepper to taste, mixing well to ensure even distribution of flavors.

  • 5

    Spoon the egg salad onto butter lettuce leaves, wrapping them to serve. Enjoy immediately for a fresh, protein-packed meal.