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, protein-packed twist on traditional egg salad. This creamy version uses nonfat Greek yogurt for a light yet satisfying dressing, complemented by crisp celery and a hint of Dijon mustard. Tucked into cool, crunchy romaine lettuce leaves, it’s a versatile dish that works beautifully for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
32.4g
Fat
20.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup chopped Celery (25g)

1 tsp Dijon Mustard (5g)

3 Romaine Lettuce leaves

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a gentle boil and simmer for 10-12 minutes until hard-boiled.

  • 2

    Once cooked, cool the eggs under running cold water and peel them.

  • 3

    Chop the peeled eggs into bite-sized pieces and transfer them to a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, chopped celery, Dijon mustard, salt, and pepper to the bowl. Mix until all ingredients are thoroughly combined.

  • 5

    Carefully separate the romaine lettuce leaves, rinse, and pat dry.

  • 6

    Spoon the creamy egg mixture into the lettuce leaves, serving immediately as wraps.

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, protein-packed twist on traditional egg salad. This creamy version uses nonfat Greek yogurt for a light yet satisfying dressing, complemented by crisp celery and a hint of Dijon mustard. Tucked into cool, crunchy romaine lettuce leaves, it’s a versatile dish that works beautifully for breakfast, lunch, or dinner.

NUTRITION

346kcal
Protein
32.4g
Fat
20.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup chopped Celery (25g)

1 tsp Dijon Mustard (5g)

3 Romaine Lettuce leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a gentle boil and simmer for 10-12 minutes until hard-boiled.

  • 2

    Once cooked, cool the eggs under running cold water and peel them.

  • 3

    Chop the peeled eggs into bite-sized pieces and transfer them to a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, chopped celery, Dijon mustard, salt, and pepper to the bowl. Mix until all ingredients are thoroughly combined.

  • 5

    Carefully separate the romaine lettuce leaves, rinse, and pat dry.

  • 6

    Spoon the creamy egg mixture into the lettuce leaves, serving immediately as wraps.