YOUR SOLIN GENERATED RECIPE
Creamy Egg Salad Lettuce Wraps with Fresh Herbs
Enjoy a light yet satisfying meal featuring a creamy egg salad enriched with a blend of fresh herbs, crisp celery, and a hint of avocado. This refreshing twist on a classic dish is wrapped in crunchy romaine lettuce, offering a balance of rich flavors and a delicate texture perfect for any meal of the day.
INGREDIENTS
3 Large Eggs
4 Egg Whites
1/4 cup Nonfat Greek Yogurt
1/4 medium Avocado
1 Celery Stalk
4 Romaine Lettuce Leaves
2 Tbsp Fresh Herbs
1 Tbsp Lemon Juice
Salt and Pepper (to taste)
PREPARATION
Place the eggs and egg whites in a saucepan and cover with water. Bring to a boil, then simmer for about 9-10 minutes until hard-boiled.
Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs and roughly chop them.
In a mixing bowl, combine the chopped eggs with Greek yogurt, diced avocado, and finely chopped celery.
Add the fresh herbs and lemon juice, then season with salt and pepper. Mix gently until the salad is evenly creamy.
Lay out the romaine lettuce leaves on a plate. Spoon the creamy egg salad mixture into the center of each leaf.
Fold or roll the lettuce leaves to form wraps, and serve immediately for a fresh, delicious meal.