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 by combining tender, hard-boiled eggs with creamy nonfat Greek yogurt and a burst of fresh herbs. This light and flavorful egg salad is perfectly nestled in crisp romaine lettuce leaves, making for a satisfying and nutritious meal any time of day.

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NUTRITION

360kcal
Protein
37.8g
Fat
20.3g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Dijon Mustard (5g)

2 tbsp Fresh Mixed Herbs (6g)

2 Romaine Lettuce Leaves (40g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Start by placing the eggs in a pot and covering them with water. Bring to a boil and then simmer for about 10 minutes until fully hard-boiled. Once cooked, transfer the eggs to an ice bath to cool before peeling.

  • 2

    While the eggs cool, prepare your wrap ingredients by washing and drying the romaine lettuce leaves and finely chopping the fresh herbs.

  • 3

    Dice the peeled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Mix in the nonfat Greek yogurt and Dijon mustard with the eggs. Stir gently until the eggs are evenly coated.

  • 5

    Add the chopped herbs to the egg mixture and season with salt and pepper according to taste. Mix gently to combine.

  • 6

    Spoon the herb-loaded egg salad onto the romaine lettuce leaves, using them as wraps. Serve immediately and enjoy the fresh flavors.

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 by combining tender, hard-boiled eggs with creamy nonfat Greek yogurt and a burst of fresh herbs. This light and flavorful egg salad is perfectly nestled in crisp romaine lettuce leaves, making for a satisfying and nutritious meal any time of day.

NUTRITION

360kcal
Protein
37.8g
Fat
20.3g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Dijon Mustard (5g)

2 tbsp Fresh Mixed Herbs (6g)

2 Romaine Lettuce Leaves (40g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Start by placing the eggs in a pot and covering them with water. Bring to a boil and then simmer for about 10 minutes until fully hard-boiled. Once cooked, transfer the eggs to an ice bath to cool before peeling.

  • 2

    While the eggs cool, prepare your wrap ingredients by washing and drying the romaine lettuce leaves and finely chopping the fresh herbs.

  • 3

    Dice the peeled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Mix in the nonfat Greek yogurt and Dijon mustard with the eggs. Stir gently until the eggs are evenly coated.

  • 5

    Add the chopped herbs to the egg mixture and season with salt and pepper according to taste. Mix gently to combine.

  • 6

    Spoon the herb-loaded egg salad onto the romaine lettuce leaves, using them as wraps. Serve immediately and enjoy the fresh flavors.