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 refreshing twist on classic egg salad with this dish bursting with fresh herbs, creamy nonfat Greek yogurt, and crunchy celery, all nestled in crisp romaine lettuce leaves. The salad is light yet protein-packed, making it an ideal meal for any time of the day.

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NUTRITION

462kcal
Protein
40.2g
Fat
30.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

2 tbsp Nonfat Greek Yogurt

1 stalk Celery

2 tbsp chopped Red Onion

2 tbsp mixed Fresh Herbs (Parsley, Dill, Chives)

4 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water and bringing to a boil. Once boiling, reduce heat and simmer for 9-12 minutes before transferring to an ice bath.

  • 2

    Peel the eggs and chop them coarsely in a large bowl.

  • 3

    Finely chop the celery, red onion, and fresh herbs. Add them to the bowl with the chopped eggs.

  • 4

    Stir in the nonfat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 5

    Separate and wash the romaine lettuce leaves, pat them dry, and use them as wraps. Scoop a generous portion of the egg salad mixture onto each leaf.

  • 6

    Serve immediately and enjoy your fresh, protein-packed meal.

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 refreshing twist on classic egg salad with this dish bursting with fresh herbs, creamy nonfat Greek yogurt, and crunchy celery, all nestled in crisp romaine lettuce leaves. The salad is light yet protein-packed, making it an ideal meal for any time of the day.

NUTRITION

462kcal
Protein
40.2g
Fat
30.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

2 tbsp Nonfat Greek Yogurt

1 stalk Celery

2 tbsp chopped Red Onion

2 tbsp mixed Fresh Herbs (Parsley, Dill, Chives)

4 Romaine Lettuce Leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water and bringing to a boil. Once boiling, reduce heat and simmer for 9-12 minutes before transferring to an ice bath.

  • 2

    Peel the eggs and chop them coarsely in a large bowl.

  • 3

    Finely chop the celery, red onion, and fresh herbs. Add them to the bowl with the chopped eggs.

  • 4

    Stir in the nonfat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 5

    Separate and wash the romaine lettuce leaves, pat them dry, and use them as wraps. Scoop a generous portion of the egg salad mixture onto each leaf.

  • 6

    Serve immediately and enjoy your fresh, protein-packed meal.