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 fresh, protein-packed twist on a classic egg salad. This recipe combines hard-boiled eggs with nonfat Greek yogurt, crunchy celery, and a hint of tangy Dijon mustard, all wrapped in crisp romaine lettuce leaves. Its creamy texture with a burst of zesty lemon juice makes it a satisfying option for any meal.

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NUTRITION

133kcal
Protein
13.1g
Fat
5.3g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

2 tbsp Red Onion

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

4 Romaine Lettuce Leaves

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil over medium heat and simmer for 9-10 minutes until hard-boiled. Remove from heat and cool under cold running water.

  • 2

    Peel the eggs and chop them roughly. In a bowl, gently mash the eggs with a fork.

  • 3

    Add nonfat Greek yogurt, diced celery, and finely chopped red onion to the eggs. Stir in Dijon mustard and lemon juice until well combined. Season with salt and black pepper to taste.

  • 4

    Lay out the romaine lettuce leaves on a plate. Spoon the creamy egg salad mixture into the lettuce leaves.

  • 5

    Serve immediately for a fresh, satisfying 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 fresh, protein-packed twist on a classic egg salad. This recipe combines hard-boiled eggs with nonfat Greek yogurt, crunchy celery, and a hint of tangy Dijon mustard, all wrapped in crisp romaine lettuce leaves. Its creamy texture with a burst of zesty lemon juice makes it a satisfying option for any meal.

NUTRITION

133kcal
Protein
13.1g
Fat
5.3g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

2 tbsp Red Onion

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

4 Romaine Lettuce Leaves

Salt and Black Pepper to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil over medium heat and simmer for 9-10 minutes until hard-boiled. Remove from heat and cool under cold running water.

  • 2

    Peel the eggs and chop them roughly. In a bowl, gently mash the eggs with a fork.

  • 3

    Add nonfat Greek yogurt, diced celery, and finely chopped red onion to the eggs. Stir in Dijon mustard and lemon juice until well combined. Season with salt and black pepper to taste.

  • 4

    Lay out the romaine lettuce leaves on a plate. Spoon the creamy egg salad mixture into the lettuce leaves.

  • 5

    Serve immediately for a fresh, satisfying meal.