Fresh Herb Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb Egg Salad Lettuce Wraps

A bright and refreshing twist on classic egg salad, where perfectly hard-boiled eggs mingle with non-fat Greek yogurt, Dijon mustard, and zesty lemon, enhanced by a medley of fresh herbs, all tucked into crisp butter lettuce leaves. This recipe offers a balance of creamy texture and crunchy freshness, perfect for a nourishing meal at any time of day.

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NUTRITION

377kcal
Protein
32.1g
Fat
24.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Plain Non-Fat Greek Yogurt (60g)

1 tsp Dijon Mustard (5g)

1 tsp Fresh Lemon Juice (5g)

1 tbsp Fresh Dill (2g)

1 pinch Salt

1 pinch Black Pepper

4 Bibb Lettuce Leaves (20g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer eggs to an ice bath to cool. Peel the eggs once cooled.

  • 3

    Chop the eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Add the Greek yogurt, Dijon mustard, fresh lemon juice, and finely chopped fresh dill to the bowl. Mix gently until well combined.

  • 5

    Season the mixture with a pinch of salt and black pepper. Drizzle in 1 tsp of olive oil and stir lightly to incorporate.

  • 6

    Lay out the Bibb lettuce leaves on a serving plate. Spoon a generous portion of the egg salad onto each leaf.

  • 7

    Garnish with additional fresh dill if desired and serve immediately.

Fresh Herb Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb Egg Salad Lettuce Wraps

A bright and refreshing twist on classic egg salad, where perfectly hard-boiled eggs mingle with non-fat Greek yogurt, Dijon mustard, and zesty lemon, enhanced by a medley of fresh herbs, all tucked into crisp butter lettuce leaves. This recipe offers a balance of creamy texture and crunchy freshness, perfect for a nourishing meal at any time of day.

NUTRITION

377kcal
Protein
32.1g
Fat
24.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Plain Non-Fat Greek Yogurt (60g)

1 tsp Dijon Mustard (5g)

1 tsp Fresh Lemon Juice (5g)

1 tbsp Fresh Dill (2g)

1 pinch Salt

1 pinch Black Pepper

4 Bibb Lettuce Leaves (20g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes for hard-boiled eggs.

  • 2

    Once cooked, transfer eggs to an ice bath to cool. Peel the eggs once cooled.

  • 3

    Chop the eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Add the Greek yogurt, Dijon mustard, fresh lemon juice, and finely chopped fresh dill to the bowl. Mix gently until well combined.

  • 5

    Season the mixture with a pinch of salt and black pepper. Drizzle in 1 tsp of olive oil and stir lightly to incorporate.

  • 6

    Lay out the Bibb lettuce leaves on a serving plate. Spoon a generous portion of the egg salad onto each leaf.

  • 7

    Garnish with additional fresh dill if desired and serve immediately.