Fresh Herb-Loaded Egg Salad Lettuce Wrap

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

Fresh Herb-Loaded Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wrap

Enjoy a bright and refreshing twist on the classic egg salad. This meal combines protein-rich eggs with creamy nonfat Greek yogurt and crispy turkey bacon, all nestled in crisp romaine lettuce leaves and brightened with fresh herbs and a touch of Dijon mustard. Perfect for a clean, satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

343kcal
Protein
34.9g
Fat
20.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Nonfat Greek Yogurt (120g)

2 slices Turkey Bacon (56g total)

4 Romaine Lettuce Leaves (50g total)

2 Tbsp Fresh Herbs (Parsley & Dill, 8g)

1 tsp Dijon Mustard (5g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the turkey bacon in a pan over medium heat and cook until crispy, then set aside to cool.

  • 2

    Bring a pot of water to boil and gently add the eggs. Boil for 8-10 minutes until hard boiled, then transfer to ice water to cool.

  • 3

    Once the eggs are cooled, peel and roughly chop them in a bowl.

  • 4

    Dice the cooled turkey bacon into small pieces.

  • 5

    Add the nonfat Greek yogurt, chopped fresh herbs, Dijon mustard, and a pinch of salt and pepper to the eggs. Mix gently to combine.

  • 6

    Fold in the diced turkey bacon, ensuring even distribution.

  • 7

    Wash and dry the romaine lettuce leaves. Spoon a generous amount of the egg salad mixture onto each leaf.

  • 8

    Serve immediately and enjoy your fresh, herb-loaded wrap.

Fresh Herb-Loaded Egg Salad Lettuce Wrap

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

Fresh Herb-Loaded Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wrap

Enjoy a bright and refreshing twist on the classic egg salad. This meal combines protein-rich eggs with creamy nonfat Greek yogurt and crispy turkey bacon, all nestled in crisp romaine lettuce leaves and brightened with fresh herbs and a touch of Dijon mustard. Perfect for a clean, satisfying meal any time of day.

NUTRITION

343kcal
Protein
34.9g
Fat
20.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Nonfat Greek Yogurt (120g)

2 slices Turkey Bacon (56g total)

4 Romaine Lettuce Leaves (50g total)

2 Tbsp Fresh Herbs (Parsley & Dill, 8g)

1 tsp Dijon Mustard (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Place the turkey bacon in a pan over medium heat and cook until crispy, then set aside to cool.

  • 2

    Bring a pot of water to boil and gently add the eggs. Boil for 8-10 minutes until hard boiled, then transfer to ice water to cool.

  • 3

    Once the eggs are cooled, peel and roughly chop them in a bowl.

  • 4

    Dice the cooled turkey bacon into small pieces.

  • 5

    Add the nonfat Greek yogurt, chopped fresh herbs, Dijon mustard, and a pinch of salt and pepper to the eggs. Mix gently to combine.

  • 6

    Fold in the diced turkey bacon, ensuring even distribution.

  • 7

    Wash and dry the romaine lettuce leaves. Spoon a generous amount of the egg salad mixture onto each leaf.

  • 8

    Serve immediately and enjoy your fresh, herb-loaded wrap.