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

A refreshing twist on a classic egg salad, this recipe transforms creamy, herb-infused eggs into a crisp, satisfying lettuce wrap. Tender chopped eggs meet tangy nonfat Greek yogurt, crunchy celery, and a burst of fresh herbs, all nestled in crisp lettuce leaves—a wholesome, balanced meal ideal any time of day.

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NUTRITION

348kcal
Protein
34.7g
Fat
20.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g)

1 Egg White (approx. 33g)

1/4 cup Nonfat Greek Yogurt (approx. 60g)

1 Celery Stalk (approx. 40g)

2 Tbsp Fresh Herbs (Dill & Chives, approx. 6g)

2 Butter Lettuce Leaves (approx. 30g)

1 tsp Dijon Mustard (approx. 5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 9-10 minutes. Cool under running water and peel.

  • 2

    Separate one egg white from a fresh egg or use a carton egg white, ensuring it is well-mixed.

  • 3

    Chop the hard-boiled eggs and combine them in a bowl with the egg white, nonfat Greek yogurt, and Dijon mustard.

  • 4

    Finely chop the celery and fresh herbs (dill and chives) and mix them into the egg salad. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves on a plate and scoop the egg salad mixture onto each leaf, folding the sides in to create a wrap.

  • 6

    Serve immediately and enjoy this light, protein-packed, and flavorful 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

A refreshing twist on a classic egg salad, this recipe transforms creamy, herb-infused eggs into a crisp, satisfying lettuce wrap. Tender chopped eggs meet tangy nonfat Greek yogurt, crunchy celery, and a burst of fresh herbs, all nestled in crisp lettuce leaves—a wholesome, balanced meal ideal any time of day.

NUTRITION

348kcal
Protein
34.7g
Fat
20.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g)

1 Egg White (approx. 33g)

1/4 cup Nonfat Greek Yogurt (approx. 60g)

1 Celery Stalk (approx. 40g)

2 Tbsp Fresh Herbs (Dill & Chives, approx. 6g)

2 Butter Lettuce Leaves (approx. 30g)

1 tsp Dijon Mustard (approx. 5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 9-10 minutes. Cool under running water and peel.

  • 2

    Separate one egg white from a fresh egg or use a carton egg white, ensuring it is well-mixed.

  • 3

    Chop the hard-boiled eggs and combine them in a bowl with the egg white, nonfat Greek yogurt, and Dijon mustard.

  • 4

    Finely chop the celery and fresh herbs (dill and chives) and mix them into the egg salad. Season with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves on a plate and scoop the egg salad mixture onto each leaf, folding the sides in to create a wrap.

  • 6

    Serve immediately and enjoy this light, protein-packed, and flavorful meal.