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 protein-packed meal with these Creamy Egg Salad Lettuce Wraps. This recipe blends the rich, velvety texture of hard-boiled eggs and egg whites with a dollop of tangy nonfat Greek yogurt, accented by crisp celery, a hint of red onion, and a touch of Dijon mustard. Wrapped in fresh lettuce leaves, it’s a refreshing option for any time of day.

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NUTRITION

367kcal
Protein
36.9g
Fat
20.7g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

2 egg whites (66g total)

1/4 cup nonfat Greek yogurt (60g)

1 stalk celery (40g)

1 small red onion (10g)

1 teaspoon Dijon mustard (5g)

4 romaine lettuce leaves (80g)

Salt & 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 10 minutes until hard-boiled.

  • 2

    Cool the eggs under cold running water and peel them. Separate out 2 additional egg whites or measure out 2 egg whites if using carton egg whites.

  • 3

    Chop the hard-boiled eggs and combine with the extra egg whites in a medium bowl.

  • 4

    Add the nonfat Greek yogurt, diced celery, and finely chopped red onion to the bowl.

  • 5

    Stir in Dijon mustard, and season with salt and pepper to taste. Mix until well combined and creamy.

  • 6

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

  • 7

    Serve immediately as a light, refreshing 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 protein-packed meal with these Creamy Egg Salad Lettuce Wraps. This recipe blends the rich, velvety texture of hard-boiled eggs and egg whites with a dollop of tangy nonfat Greek yogurt, accented by crisp celery, a hint of red onion, and a touch of Dijon mustard. Wrapped in fresh lettuce leaves, it’s a refreshing option for any time of day.

NUTRITION

367kcal
Protein
36.9g
Fat
20.7g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

2 egg whites (66g total)

1/4 cup nonfat Greek yogurt (60g)

1 stalk celery (40g)

1 small red onion (10g)

1 teaspoon Dijon mustard (5g)

4 romaine lettuce leaves (80g)

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Cool the eggs under cold running water and peel them. Separate out 2 additional egg whites or measure out 2 egg whites if using carton egg whites.

  • 3

    Chop the hard-boiled eggs and combine with the extra egg whites in a medium bowl.

  • 4

    Add the nonfat Greek yogurt, diced celery, and finely chopped red onion to the bowl.

  • 5

    Stir in Dijon mustard, and season with salt and pepper to taste. Mix until well combined and creamy.

  • 6

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

  • 7

    Serve immediately as a light, refreshing meal.