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 light, yet protein-packed egg salad bursting with fresh herbs and a tangy touch of Dijon mustard, all wrapped in crisp romaine lettuce leaves. This versatile dish is perfect as a breakfast booster, a vibrant lunch, or a satisfying dinner option.

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NUTRITION

406kcal
Protein
36.6g
Fat
25.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Dill (3g)

1 tbsp Fresh Parsley (3g)

2 Romaine Lettuce Leaves (70g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Remove from heat and let stand for 10-12 minutes, then cool under cold water.

  • 2

    Peel the cooled eggs and roughly chop them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs along with the finely chopped fresh dill and parsley. Season with salt and pepper to taste.

  • 4

    Mix the ingredients gently until combined to create a creamy egg salad.

  • 5

    Separate the romaine lettuce leaves, rinse them well, and pat dry.

  • 6

    Spoon the egg salad onto the center of each lettuce leaf, fold or roll the leaves, and serve immediately.

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 light, yet protein-packed egg salad bursting with fresh herbs and a tangy touch of Dijon mustard, all wrapped in crisp romaine lettuce leaves. This versatile dish is perfect as a breakfast booster, a vibrant lunch, or a satisfying dinner option.

NUTRITION

406kcal
Protein
36.6g
Fat
25.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Dill (3g)

1 tbsp Fresh Parsley (3g)

2 Romaine Lettuce Leaves (70g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Remove from heat and let stand for 10-12 minutes, then cool under cold water.

  • 2

    Peel the cooled eggs and roughly chop them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs along with the finely chopped fresh dill and parsley. Season with salt and pepper to taste.

  • 4

    Mix the ingredients gently until combined to create a creamy egg salad.

  • 5

    Separate the romaine lettuce leaves, rinse them well, and pat dry.

  • 6

    Spoon the egg salad onto the center of each lettuce leaf, fold or roll the leaves, and serve immediately.