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 classic egg salad served in crisp lettuce wraps. This balanced dish features tender hard-boiled eggs blended with creamy Greek yogurt, crunchy celery, and a hint of Dijon mustard. Perfect for a quick lunch or light dinner, the recipe delivers a satisfying mix of protein and flavor with each bite.

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NUTRITION

358kcal
Protein
36.2g
Fat
20.3g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 stalk Celery (~40g)

1 Green Onion (~15g)

1 teaspoon Dijon Mustard (~5g)

3 Butter Lettuce leaves (~90g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and then simmer for about 10 minutes until hard-boiled.

  • 2

    Cool the eggs under cold running water, peel, and roughly chop.

  • 3

    Dice the celery and finely slice the green onion.

  • 4

    In a medium bowl, combine the chopped eggs, celery, green onion, and Dijon mustard.

  • 5

    Add the nonfat Greek yogurt and gently mix until all ingredients are well incorporated. Season with salt and pepper to taste.

  • 6

    Separate the butter lettuce leaves, wash, and pat dry.

  • 7

    Spoon the creamy egg salad evenly onto the lettuce leaves to serve.

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 classic egg salad served in crisp lettuce wraps. This balanced dish features tender hard-boiled eggs blended with creamy Greek yogurt, crunchy celery, and a hint of Dijon mustard. Perfect for a quick lunch or light dinner, the recipe delivers a satisfying mix of protein and flavor with each bite.

NUTRITION

358kcal
Protein
36.2g
Fat
20.3g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 stalk Celery (~40g)

1 Green Onion (~15g)

1 teaspoon Dijon Mustard (~5g)

3 Butter Lettuce leaves (~90g)

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and then simmer for about 10 minutes until hard-boiled.

  • 2

    Cool the eggs under cold running water, peel, and roughly chop.

  • 3

    Dice the celery and finely slice the green onion.

  • 4

    In a medium bowl, combine the chopped eggs, celery, green onion, and Dijon mustard.

  • 5

    Add the nonfat Greek yogurt and gently mix until all ingredients are well incorporated. Season with salt and pepper to taste.

  • 6

    Separate the butter lettuce leaves, wash, and pat dry.

  • 7

    Spoon the creamy egg salad evenly onto the lettuce leaves to serve.