YOUR SOLIN GENERATED RECIPE
Fresh Herb-Loaded Egg Salad Lettuce Wrap
A crisp, refreshing twist on a classic egg salad, brimming with fresh herbs and creamy nonfat Greek yogurt, all wrapped in crunchy lettuce leaves. Perfect as a light breakfast, satisfying lunch, or a quick dinner, this dish delivers a balanced mix of savory flavors and textures.
INGREDIENTS
4 large eggs
1 egg white
1/4 cup nonfat plain Greek yogurt
1 stalk celery
1 tbsp fresh parsley
1 tbsp fresh dill
1 tsp Dijon mustard
3 romaine lettuce leaves
Salt & Pepper to taste
PREPARATION
Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, turn off the heat and let them sit covered for 10-12 minutes. Drain and cool in ice water.
Peel the eggs and roughly chop them. Separately, if desired, whisk the additional egg white and cook it in a non-stick pan until set, then chop finely to mix in for extra protein boost.
In a mixing bowl, combine the chopped eggs, chopped cooked egg white, and finely diced celery.
Add the nonfat Greek yogurt, Dijon mustard, chopped parsley, and dill. Season with salt and pepper. Mix until well combined.
Lay out the romaine lettuce leaves on a plate. Scoop the egg salad evenly onto each leaf.
Garnish with extra herbs if desired and serve immediately.