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 light yet satisfying dish featuring tender, creamy egg salad tucked into crisp lettuce wraps. The blend of hard-boiled eggs, nonfat Greek yogurt, celery, and a hint of Dijon mustard creates a fresh and flavorful meal that's perfect any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
35.3g
Fat
20.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (hard-boiled)

1 Egg White (hard-boiled)

1/4 Cup Nonfat Greek Yogurt

1 Teaspoon Dijon Mustard

1 Celery Stalk, chopped

1 Green Onion, chopped

2 Romaine Lettuce Leaves

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water. Bring to a boil and let simmer for about 9-12 minutes. Once done, cool them in an ice bath.

  • 2

    Peel the eggs and separate the yolks and whites. Chop the yolks finely and combine with the additional egg white.

  • 3

    In a bowl, mix the chopped eggs with nonfat Greek yogurt and Dijon mustard until creamy.

  • 4

    Stir in the chopped celery and green onion, and season with salt and pepper to taste.

  • 5

    Rinse and pat dry the romaine lettuce leaves. Spoon a generous portion of the creamy egg mixture onto each leaf.

  • 6

    Serve immediately as a nutritious, portable meal perfect 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 light yet satisfying dish featuring tender, creamy egg salad tucked into crisp lettuce wraps. The blend of hard-boiled eggs, nonfat Greek yogurt, celery, and a hint of Dijon mustard creates a fresh and flavorful meal that's perfect any time of day.

NUTRITION

362kcal
Protein
35.3g
Fat
20.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (hard-boiled)

1 Egg White (hard-boiled)

1/4 Cup Nonfat Greek Yogurt

1 Teaspoon Dijon Mustard

1 Celery Stalk, chopped

1 Green Onion, chopped

2 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water. Bring to a boil and let simmer for about 9-12 minutes. Once done, cool them in an ice bath.

  • 2

    Peel the eggs and separate the yolks and whites. Chop the yolks finely and combine with the additional egg white.

  • 3

    In a bowl, mix the chopped eggs with nonfat Greek yogurt and Dijon mustard until creamy.

  • 4

    Stir in the chopped celery and green onion, and season with salt and pepper to taste.

  • 5

    Rinse and pat dry the romaine lettuce leaves. Spoon a generous portion of the creamy egg mixture onto each leaf.

  • 6

    Serve immediately as a nutritious, portable meal perfect for breakfast, lunch, or dinner.