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 this light yet satisfying creamy egg salad served in crisp romaine lettuce wraps. A mix of hard-boiled eggs, extra egg whites, and nonfat Greek yogurt brings a bright, tangy flavor that’s enhanced with crunchy celery and a hint of Dijon mustard, making this dish a perfect, protein-packed meal any time of day.

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NUTRITION

361kcal
Protein
37.2g
Fat
19.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup Nonfat Greek Yogurt

1 Celery stalk, diced

1 tsp Dijon Mustard

1 tsp Lemon Juice

3 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Drain the hot water and cool the eggs under cold running water before peeling.

  • 3

    Chop the peeled eggs roughly and place them in a mixing bowl along with the liquid egg whites.

  • 4

    Add the nonfat Greek yogurt, diced celery, Dijon mustard, and lemon juice. Mix until combined.

  • 5

    Season with salt and pepper to taste.

  • 6

    Scoop the egg salad onto romaine lettuce leaves and serve immediately.

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 this light yet satisfying creamy egg salad served in crisp romaine lettuce wraps. A mix of hard-boiled eggs, extra egg whites, and nonfat Greek yogurt brings a bright, tangy flavor that’s enhanced with crunchy celery and a hint of Dijon mustard, making this dish a perfect, protein-packed meal any time of day.

NUTRITION

361kcal
Protein
37.2g
Fat
19.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup Nonfat Greek Yogurt

1 Celery stalk, diced

1 tsp Dijon Mustard

1 tsp Lemon Juice

3 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Drain the hot water and cool the eggs under cold running water before peeling.

  • 3

    Chop the peeled eggs roughly and place them in a mixing bowl along with the liquid egg whites.

  • 4

    Add the nonfat Greek yogurt, diced celery, Dijon mustard, and lemon juice. Mix until combined.

  • 5

    Season with salt and pepper to taste.

  • 6

    Scoop the egg salad onto romaine lettuce leaves and serve immediately.