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 bright and refreshing twist on a classic egg salad, where tender, hard-boiled eggs meet the mild tang of nonfat Greek yogurt, crisp celery, and a vibrant burst of fresh herbs. Wrapped in cool, crunchy lettuce, this dish offers a harmonious blend of creamy and crisp textures, perfect for a light yet satisfying meal any time of day.

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NUTRITION

360kcal
Protein
35.3g
Fat
20.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 tsp Dijon Mustard (5g)

1 stalk Celery (40g), chopped

1 tbsp Fresh Mixed Herbs (4g)

2 Romaine Lettuce Leaves (40g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, turn off the heat, cover for 10-12 minutes, and then transfer to an ice bath to cool.

  • 2

    Peel the cooled eggs and roughly chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with plain nonfat Greek yogurt and Dijon mustard until evenly coated.

  • 4

    Stir in the chopped celery and fresh herbs, and season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture onto each leaf, wrapping it up for a portable and refreshing 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

Enjoy a bright and refreshing twist on a classic egg salad, where tender, hard-boiled eggs meet the mild tang of nonfat Greek yogurt, crisp celery, and a vibrant burst of fresh herbs. Wrapped in cool, crunchy lettuce, this dish offers a harmonious blend of creamy and crisp textures, perfect for a light yet satisfying meal any time of day.

NUTRITION

360kcal
Protein
35.3g
Fat
20.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 tsp Dijon Mustard (5g)

1 stalk Celery (40g), chopped

1 tbsp Fresh Mixed Herbs (4g)

2 Romaine Lettuce Leaves (40g)

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. Once boiling, turn off the heat, cover for 10-12 minutes, and then transfer to an ice bath to cool.

  • 2

    Peel the cooled eggs and roughly chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with plain nonfat Greek yogurt and Dijon mustard until evenly coated.

  • 4

    Stir in the chopped celery and fresh herbs, and season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture onto each leaf, wrapping it up for a portable and refreshing meal.