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 a bright, refreshing twist on classic egg salad with this nutrient-packed recipe. Creamy eggs mingled with nonfat Greek yogurt and crisp celery come together with an abundance of fresh herbs, all nestled in crisp lettuce wraps for a satisfying bite. Ideal for any meal of the day, this dish balances rich, velvety flavors with crunchy textures to awaken your senses.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
37.5g
Fat
25.2g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (250g)

1/4 cup nonfat Greek yogurt (60g)

1/4 cup chopped celery (25g)

3 tablespoons mixed fresh herbs (dill, chives, parsley)

3 lettuce leaves

1 teaspoon Dijon mustard

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Stir in the chopped celery and finely chopped fresh herbs. Season with salt and pepper to taste.

  • 4

    Gently mix until the ingredients are just combined, ensuring a creamy yet chunky texture.

  • 5

    Spoon the egg salad into washed and dried lettuce leaves, using them as wraps.

  • 6

    Serve immediately or refrigerate for a chilled breakfast, lunch, or light dinner.

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 a bright, refreshing twist on classic egg salad with this nutrient-packed recipe. Creamy eggs mingled with nonfat Greek yogurt and crisp celery come together with an abundance of fresh herbs, all nestled in crisp lettuce wraps for a satisfying bite. Ideal for any meal of the day, this dish balances rich, velvety flavors with crunchy textures to awaken your senses.

NUTRITION

412kcal
Protein
37.5g
Fat
25.2g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (250g)

1/4 cup nonfat Greek yogurt (60g)

1/4 cup chopped celery (25g)

3 tablespoons mixed fresh herbs (dill, chives, parsley)

3 lettuce leaves

1 teaspoon Dijon mustard

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 9-10 minutes for hard-boiled consistency.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Stir in the chopped celery and finely chopped fresh herbs. Season with salt and pepper to taste.

  • 4

    Gently mix until the ingredients are just combined, ensuring a creamy yet chunky texture.

  • 5

    Spoon the egg salad into washed and dried lettuce leaves, using them as wraps.

  • 6

    Serve immediately or refrigerate for a chilled breakfast, lunch, or light dinner.