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

A light and refreshing twist on classic egg salad, bursting with fresh herbs and a tangy Greek yogurt dressing. Wrapped in crisp butter lettuce, this dish delivers a satisfying mix of creamy and crunchy textures perfect for any meal of the day.

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NUTRITION

356kcal
Protein
31.9g
Fat
24.8g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (61g)

1 tsp Dijon Mustard (5g)

1 tsp Extra Virgin Olive Oil (4.5g)

2 tbsp Fresh Herbs (Parsley & Dill, 8g)

4 leaves Butter Lettuce (20g)

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat. Let the eggs sit for 10-12 minutes before transferring to an ice bath.

  • 2

    Peel the eggs once cooled and roughly chop them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, olive oil, and freshly chopped herbs to the eggs. Season with a pinch of salt and black pepper.

  • 4

    Mix all ingredients gently until well combined, being careful not to mash the eggs too much.

  • 5

    Wash and pat dry the butter lettuce leaves. Lay them out on a plate as a base.

  • 6

    Spoon the egg salad mixture onto each lettuce leaf and serve immediately.

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

A light and refreshing twist on classic egg salad, bursting with fresh herbs and a tangy Greek yogurt dressing. Wrapped in crisp butter lettuce, this dish delivers a satisfying mix of creamy and crunchy textures perfect for any meal of the day.

NUTRITION

356kcal
Protein
31.9g
Fat
24.8g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (61g)

1 tsp Dijon Mustard (5g)

1 tsp Extra Virgin Olive Oil (4.5g)

2 tbsp Fresh Herbs (Parsley & Dill, 8g)

4 leaves Butter Lettuce (20g)

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat. Let the eggs sit for 10-12 minutes before transferring to an ice bath.

  • 2

    Peel the eggs once cooled and roughly chop them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, olive oil, and freshly chopped herbs to the eggs. Season with a pinch of salt and black pepper.

  • 4

    Mix all ingredients gently until well combined, being careful not to mash the eggs too much.

  • 5

    Wash and pat dry the butter lettuce leaves. Lay them out on a plate as a base.

  • 6

    Spoon the egg salad mixture onto each lettuce leaf and serve immediately.