YOUR SOLIN GENERATED RECIPE
Fresh Herb-Loaded Egg Salad Lettuce Wrap
Enjoy a light and refreshing egg salad bursting with fresh herbs and a hint of tang from Dijon mustard, all nestled in crisp lettuce wraps. This dish combines the creaminess of Greek yogurt with the hearty richness of hard-boiled eggs, accented by crunchy celery and red onion for texture.
INGREDIENTS
5 large Eggs
1/4 cup Nonfat Greek Yogurt
1/2 stalk Celery
1 small Red Onion
2 tbsp Fresh Parsley
2 tbsp Fresh Dill
1 tsp Dijon Mustard
1 pinch Salt
1 pinch Black Pepper
2 Romaine Lettuce Leaves
PREPARATION
Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes to hard-boil. Once done, transfer eggs to a bowl of ice water to cool.
Peel the cooled eggs and roughly chop them.
Finely chop the celery, red onion, parsley, and dill. In a medium bowl, combine the chopped eggs, celery, red onion, parsley, and dill.
Add the nonfat Greek yogurt and Dijon mustard to the egg mixture. Season with a pinch of salt and black pepper, then gently stir until all ingredients are evenly mixed.
Scoop the egg salad onto washed and dried romaine lettuce leaves, using them as wraps.
Serve immediately and enjoy your fresh herb-loaded egg salad wrap.