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 light yet protein-packed egg salad, elevated by the creamy tang of non-fat Greek yogurt and a hint of mustard, nestled in crisp lettuce wraps. This versatile dish delivers satisfying texture and balanced flavor, perfect for a quick meal any time of day.

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NUTRITION

414kcal
Protein
36.7g
Fat
25.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/4 cup Non-Fat Greek Yogurt

1/4 cup Chopped Celery

1 tsp Yellow Mustard

1 pinch Salt

1 pinch Black Pepper

3 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot with enough water to cover. Bring to a boil, then lower the heat and simmer for 9-10 minutes.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool completely, then peel and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs, non-fat Greek yogurt, chopped celery, and yellow mustard.

  • 4

    Season the mixture with a pinch of salt and black pepper. Gently stir until all ingredients are evenly incorporated.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly among them.

  • 6

    Serve immediately or refrigerate for a chilled wrap experience.

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 light yet protein-packed egg salad, elevated by the creamy tang of non-fat Greek yogurt and a hint of mustard, nestled in crisp lettuce wraps. This versatile dish delivers satisfying texture and balanced flavor, perfect for a quick meal any time of day.

NUTRITION

414kcal
Protein
36.7g
Fat
25.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/4 cup Non-Fat Greek Yogurt

1/4 cup Chopped Celery

1 tsp Yellow Mustard

1 pinch Salt

1 pinch Black Pepper

3 Romaine Lettuce Leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot with enough water to cover. Bring to a boil, then lower the heat and simmer for 9-10 minutes.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool completely, then peel and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs, non-fat Greek yogurt, chopped celery, and yellow mustard.

  • 4

    Season the mixture with a pinch of salt and black pepper. Gently stir until all ingredients are evenly incorporated.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly among them.

  • 6

    Serve immediately or refrigerate for a chilled wrap experience.