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 by substituting bread with crisp romaine lettuce wraps. This dish features tender, hard-boiled eggs mixed with a tangy, creamy nonfat Greek yogurt dressing combined with crunchy celery and a hint of Dijon mustard. It’s a simple, nutritious option perfect for any meal of the day.

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NUTRITION

404kcal
Protein
36.2g
Fat
25.3g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, finely chopped

1 tsp Dijon Mustard

2 leaves Romaine Lettuce

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover them with water. Bring to a boil and then simmer for 9-12 minutes until fully hard-boiled.

  • 2

    Drain the eggs and cool them in an ice bath or under running cold water. Once cooled, peel and chop the eggs into chunks.

  • 3

    Finely chop the celery and gently tear the romaine lettuce leaves to create wrap-sized pieces.

  • 4

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and celery. Season with salt and pepper to taste. Mix until well combined.

  • 5

    Spoon the creamy egg salad onto the romaine lettuce leaves and serve immediately.

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 by substituting bread with crisp romaine lettuce wraps. This dish features tender, hard-boiled eggs mixed with a tangy, creamy nonfat Greek yogurt dressing combined with crunchy celery and a hint of Dijon mustard. It’s a simple, nutritious option perfect for any meal of the day.

NUTRITION

404kcal
Protein
36.2g
Fat
25.3g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, finely chopped

1 tsp Dijon Mustard

2 leaves Romaine Lettuce

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover them with water. Bring to a boil and then simmer for 9-12 minutes until fully hard-boiled.

  • 2

    Drain the eggs and cool them in an ice bath or under running cold water. Once cooled, peel and chop the eggs into chunks.

  • 3

    Finely chop the celery and gently tear the romaine lettuce leaves to create wrap-sized pieces.

  • 4

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and celery. Season with salt and pepper to taste. Mix until well combined.

  • 5

    Spoon the creamy egg salad onto the romaine lettuce leaves and serve immediately.