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

Enjoy a light yet satisfying meal with this fresh herb egg salad, perfectly balanced with a creamy nonfat Greek yogurt twist and crisp celery, all wrapped in refreshing butterhead lettuce leaves. The dish is punctuated with zesty lemon juice, tangy Dijon mustard, and aromatic fresh herbs for an invigorating, protein-packed meal.

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NUTRITION

360kcal
Protein
35.2g
Fat
20.3g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 celery stalk

1 tsp Dijon mustard

2 butterhead lettuce leaves

2 tbsp fresh dill and chives

1 tsp lemon juice

Salt & Pepper to taste

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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 simmer for 9-10 minutes until fully cooked. Cool the eggs under cold running water and peel them.

  • 2

    Chop the hard boiled eggs into bite-size pieces and place in a mixing bowl.

  • 3

    Finely dice the celery and add it to the eggs along with the fresh chopped dill and chives.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

  • 5

    Fold the yogurt mixture into the chopped eggs and celery until well combined.

  • 6

    Separate the outer leaves of the butterhead lettuce, wash and pat dry. Spoon a generous portion of the egg salad onto each lettuce leaf.

  • 7

    Serve immediately and enjoy these refreshing wraps as a light meal any time of day.

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

Enjoy a light yet satisfying meal with this fresh herb egg salad, perfectly balanced with a creamy nonfat Greek yogurt twist and crisp celery, all wrapped in refreshing butterhead lettuce leaves. The dish is punctuated with zesty lemon juice, tangy Dijon mustard, and aromatic fresh herbs for an invigorating, protein-packed meal.

NUTRITION

360kcal
Protein
35.2g
Fat
20.3g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 celery stalk

1 tsp Dijon mustard

2 butterhead lettuce leaves

2 tbsp fresh dill and chives

1 tsp lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-10 minutes until fully cooked. Cool the eggs under cold running water and peel them.

  • 2

    Chop the hard boiled eggs into bite-size pieces and place in a mixing bowl.

  • 3

    Finely dice the celery and add it to the eggs along with the fresh chopped dill and chives.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

  • 5

    Fold the yogurt mixture into the chopped eggs and celery until well combined.

  • 6

    Separate the outer leaves of the butterhead lettuce, wash and pat dry. Spoon a generous portion of the egg salad onto each lettuce leaf.

  • 7

    Serve immediately and enjoy these refreshing wraps as a light meal any time of day.