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 vibrant and refreshing take on classic egg salad where creamy, protein-packed eggs are mixed with crisp celery, zesty red onion, and a medley of fresh herbs, all tucked into a crisp lettuce wrap for a burst of flavor and texture.

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NUTRITION

351kcal
Protein
35.3g
Fat
20.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup liquid egg whites

2 tbsp non-fat Greek yogurt

1/4 cup celery, chopped

2 tbsp red onion, finely chopped

5 romaine lettuce leaves

3 tbsp mixed fresh herbs (parsley, chives, dill)

1 tsp lemon juice

Salt & pepper to taste

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PREPARATION

  • 1

    Place the eggs and liquid egg whites in a saucepan, cover with water, and bring to a gentle simmer. Cook for about 8-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool quickly.

  • 3

    Once cooled, peel the eggs and chop them coarsely in a medium bowl.

  • 4

    Add the non-fat Greek yogurt, chopped celery, red onion, and fresh herbs to the eggs. Drizzle with lemon juice and season with salt and pepper. Mix gently until combined.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately as refreshing lettuce wraps.

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 vibrant and refreshing take on classic egg salad where creamy, protein-packed eggs are mixed with crisp celery, zesty red onion, and a medley of fresh herbs, all tucked into a crisp lettuce wrap for a burst of flavor and texture.

NUTRITION

351kcal
Protein
35.3g
Fat
20.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup liquid egg whites

2 tbsp non-fat Greek yogurt

1/4 cup celery, chopped

2 tbsp red onion, finely chopped

5 romaine lettuce leaves

3 tbsp mixed fresh herbs (parsley, chives, dill)

1 tsp lemon juice

Salt & pepper to taste

PREPARATION

  • 1

    Place the eggs and liquid egg whites in a saucepan, cover with water, and bring to a gentle simmer. Cook for about 8-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool quickly.

  • 3

    Once cooled, peel the eggs and chop them coarsely in a medium bowl.

  • 4

    Add the non-fat Greek yogurt, chopped celery, red onion, and fresh herbs to the eggs. Drizzle with lemon juice and season with salt and pepper. Mix gently until combined.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately as refreshing lettuce wraps.