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 satiating meal with these Creamy Egg Salad Lettuce Wraps. The tender, hard-boiled eggs are mixed with nonfat Greek yogurt and Dijon mustard, tossed with crunchy celery, and wrapped in fresh butter lettuce leaves for a refreshing and protein-packed dish.

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NUTRITION

359kcal
Protein
36.4g
Fat
19.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Greek Yogurt (125g)

1 tsp Dijon Mustard (5g)

1 stalk Celery (40g)

4 leaves Butter Lettuce (70g)

Salt & 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 to a simmer and cook for 10 minutes. Remove and cool under cold running water.

  • 2

    Peel the eggs and chop them coarsely. Finely dice the celery.

  • 3

    In a bowl, gently mix the chopped eggs, celery, nonfat Greek yogurt, and Dijon mustard. Season with salt and pepper to taste.

  • 4

    Lay out the butter lettuce leaves on a plate. Spoon the egg salad mixture evenly into each lettuce leaf.

  • 5

    Serve immediately and enjoy your light, 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

Enjoy a light yet satiating meal with these Creamy Egg Salad Lettuce Wraps. The tender, hard-boiled eggs are mixed with nonfat Greek yogurt and Dijon mustard, tossed with crunchy celery, and wrapped in fresh butter lettuce leaves for a refreshing and protein-packed dish.

NUTRITION

359kcal
Protein
36.4g
Fat
19.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Greek Yogurt (125g)

1 tsp Dijon Mustard (5g)

1 stalk Celery (40g)

4 leaves Butter Lettuce (70g)

Salt & 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 to a simmer and cook for 10 minutes. Remove and cool under cold running water.

  • 2

    Peel the eggs and chop them coarsely. Finely dice the celery.

  • 3

    In a bowl, gently mix the chopped eggs, celery, nonfat Greek yogurt, and Dijon mustard. Season with salt and pepper to taste.

  • 4

    Lay out the butter lettuce leaves on a plate. Spoon the egg salad mixture evenly into each lettuce leaf.

  • 5

    Serve immediately and enjoy your light, protein-packed meal.