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 the creamy, tangy goodness of this egg salad, where tender hard-boiled eggs blend with a hint of Greek yogurt, crisp celery, and bright green onions. Wrapped in fresh lettuce leaves, this dish offers a refreshing twist on a classic comfort food that's perfect for any meal of the day.

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NUTRITION

340kcal
Protein
34.4g
Fat
20.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 egg white

1/4 cup plain nonfat Greek yogurt

1/4 cup diced celery

2 tbsp chopped green onion

1 tsp Dijon mustard

3 romaine lettuce leaves

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, then reduce heat and simmer for about 10 minutes until hard-boiled. Run under cold water, peel, and chop roughly.

  • 2

    Separate one egg white from an additional egg and chop finely.

  • 3

    In a mixing bowl, combine the chopped eggs, egg white, nonfat Greek yogurt, diced celery, chopped green onions, and Dijon mustard.

  • 4

    Mix gently until the ingredients are well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture into each leaf. Serve immediately and enjoy your refreshing, 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 the creamy, tangy goodness of this egg salad, where tender hard-boiled eggs blend with a hint of Greek yogurt, crisp celery, and bright green onions. Wrapped in fresh lettuce leaves, this dish offers a refreshing twist on a classic comfort food that's perfect for any meal of the day.

NUTRITION

340kcal
Protein
34.4g
Fat
20.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 egg white

1/4 cup plain nonfat Greek yogurt

1/4 cup diced celery

2 tbsp chopped green onion

1 tsp Dijon mustard

3 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 10 minutes until hard-boiled. Run under cold water, peel, and chop roughly.

  • 2

    Separate one egg white from an additional egg and chop finely.

  • 3

    In a mixing bowl, combine the chopped eggs, egg white, nonfat Greek yogurt, diced celery, chopped green onions, and Dijon mustard.

  • 4

    Mix gently until the ingredients are well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture into each leaf. Serve immediately and enjoy your refreshing, protein-packed meal.