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, creamy egg salad served in crisp butter lettuce wraps. This dish combines tender hard-boiled eggs with tangy nonfat Greek yogurt, a hint of Dijon mustard, and crunchy celery and red onion for an elevated, satisfying bite. A perfect meal to keep you energized and aligned with your nutritional goals.

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NUTRITION

145kcal
Protein
17.1g
Fat
5.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Nonfat Greek Yogurt

1/4 cup Celery, chopped

1 tablespoon Red Onion, chopped

1 teaspoon Dijon Mustard

4 Butter Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by hard-boiling the eggs: Place eggs in a pot of water, bring to a boil, then reduce heat and simmer for about 10-12 minutes. Once done, transfer eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, chopped celery, and red onion.

  • 4

    Gently fold the ingredients together until well-mixed. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves on a plate and evenly spoon the egg salad onto each leaf.

  • 6

    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

Savor a light, creamy egg salad served in crisp butter lettuce wraps. This dish combines tender hard-boiled eggs with tangy nonfat Greek yogurt, a hint of Dijon mustard, and crunchy celery and red onion for an elevated, satisfying bite. A perfect meal to keep you energized and aligned with your nutritional goals.

NUTRITION

145kcal
Protein
17.1g
Fat
5.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Nonfat Greek Yogurt

1/4 cup Celery, chopped

1 tablespoon Red Onion, chopped

1 teaspoon Dijon Mustard

4 Butter Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Start by hard-boiling the eggs: Place eggs in a pot of water, bring to a boil, then reduce heat and simmer for about 10-12 minutes. Once done, transfer eggs to an ice bath to cool.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, chopped celery, and red onion.

  • 4

    Gently fold the ingredients together until well-mixed. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves on a plate and evenly spoon the egg salad onto each leaf.

  • 6

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