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 the classic egg salad with a creamy, tangy dressing and crisp, crunchy celery, all nestled in fresh lettuce leaves. This dish offers a delightful balance of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

360kcal
Protein
34.9g
Fat
20.6g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Egg White

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

1 tbsp Fresh Chives, chopped

2 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs and egg white in a saucepan and cover with water. Bring to a simmer and cook for about 9-10 minutes for hard-boiled eggs.

  • 2

    Drain the hot water and transfer the eggs to an ice bath. Let them cool completely.

  • 3

    Peel the eggs and chop them coarsely. Dice the celery and mix with the chopped eggs in a bowl.

  • 4

    Add the Greek yogurt, Dijon mustard, and chopped chives to the egg mixture. Stir gently until well combined.

  • 5

    Season with salt and pepper to taste.

  • 6

    Rinse and pat dry the romaine lettuce leaves.

  • 7

    Spoon a generous portion of the egg salad onto each lettuce leaf, wrap, 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

Enjoy a refreshing twist on the classic egg salad with a creamy, tangy dressing and crisp, crunchy celery, all nestled in fresh lettuce leaves. This dish offers a delightful balance of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

360kcal
Protein
34.9g
Fat
20.6g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Egg White

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

1 tbsp Fresh Chives, chopped

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs and egg white in a saucepan and cover with water. Bring to a simmer and cook for about 9-10 minutes for hard-boiled eggs.

  • 2

    Drain the hot water and transfer the eggs to an ice bath. Let them cool completely.

  • 3

    Peel the eggs and chop them coarsely. Dice the celery and mix with the chopped eggs in a bowl.

  • 4

    Add the Greek yogurt, Dijon mustard, and chopped chives to the egg mixture. Stir gently until well combined.

  • 5

    Season with salt and pepper to taste.

  • 6

    Rinse and pat dry the romaine lettuce leaves.

  • 7

    Spoon a generous portion of the egg salad onto each lettuce leaf, wrap, and serve immediately.