Creamy Fresh Herb Egg Salad Lettuce Wraps

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

Creamy Fresh Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Herb Egg Salad Lettuce Wraps

Enjoy a vibrant twist on classic egg salad by combining tender, hard-boiled eggs with tangy nonfat Greek yogurt and a medley of fresh herbs and crisp celery. This dairy-forward version is both creamy and light, served in crisp lettuce wraps for a refreshing meal any time of day.

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NUTRITION

377kcal
Protein
38.2g
Fat
20.3g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1/3 cup diced Celery

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmering for 10 minutes. Cool and peel the eggs.

  • 2

    Chop the eggs roughly and place in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs.

  • 4

    Mix in the diced celery, chopped fresh dill, and parsley. Season with salt and pepper to taste.

  • 5

    Gently fold the ingredients together until well combined.

  • 6

    Spoon the creamy egg salad onto washed and dried romaine lettuce leaves.

  • 7

    Serve immediately as a hearty wrap, or refrigerate for about 30 minutes to enhance flavors.

Creamy Fresh Herb Egg Salad Lettuce Wraps

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

Creamy Fresh Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Herb Egg Salad Lettuce Wraps

Enjoy a vibrant twist on classic egg salad by combining tender, hard-boiled eggs with tangy nonfat Greek yogurt and a medley of fresh herbs and crisp celery. This dairy-forward version is both creamy and light, served in crisp lettuce wraps for a refreshing meal any time of day.

NUTRITION

377kcal
Protein
38.2g
Fat
20.3g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1/3 cup diced Celery

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Dijon Mustard

4 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmering for 10 minutes. Cool and peel the eggs.

  • 2

    Chop the eggs roughly and place in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs.

  • 4

    Mix in the diced celery, chopped fresh dill, and parsley. Season with salt and pepper to taste.

  • 5

    Gently fold the ingredients together until well combined.

  • 6

    Spoon the creamy egg salad onto washed and dried romaine lettuce leaves.

  • 7

    Serve immediately as a hearty wrap, or refrigerate for about 30 minutes to enhance flavors.