Fresh Herb-Loaded Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Loaded Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wraps

Enjoy these refreshing, protein-packed egg salad lettuce wraps bursting with fresh herbs and tangy Greek yogurt. The creamy egg salad, accented with Dijon mustard and a medley of chopped parsley and chives, is nestled in crisp romaine leaves, offering a satisfying and vibrant meal perfect for any time of the day.

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NUTRITION

353kcal
Protein
32.7g
Fat
20.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

3 romaine lettuce leaves

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and chop them coarsely.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh chives, and fresh parsley. Gently mix until well incorporated.

  • 4

    Season the mixture with a pinch of salt and black pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Scoop the egg salad onto each lettuce leaf, dividing it evenly.

  • 6

    Serve immediately for a crisp, refreshing wrap or chill for 10 minutes for extra flavor.

Fresh Herb-Loaded Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Loaded Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wraps

Enjoy these refreshing, protein-packed egg salad lettuce wraps bursting with fresh herbs and tangy Greek yogurt. The creamy egg salad, accented with Dijon mustard and a medley of chopped parsley and chives, is nestled in crisp romaine leaves, offering a satisfying and vibrant meal perfect for any time of the day.

NUTRITION

353kcal
Protein
32.7g
Fat
20.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

3 romaine lettuce leaves

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath to cool, then peel and chop them coarsely.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh chives, and fresh parsley. Gently mix until well incorporated.

  • 4

    Season the mixture with a pinch of salt and black pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Scoop the egg salad onto each lettuce leaf, dividing it evenly.

  • 6

    Serve immediately for a crisp, refreshing wrap or chill for 10 minutes for extra flavor.