Creamy Herb Egg Salad Lettuce Wraps

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

Creamy Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Lettuce Wraps

Savor the delicate balance of rich, hard-boiled eggs blended with tangy nonfat Greek yogurt and Dijon mustard, accented by fresh dill, all nestled in crisp lettuce leaves. This refreshing wrap offers a satisfying protein boost and a burst of herbaceous flavor perfect for a light lunch or dinner.

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NUTRITION

401kcal
Protein
37.1g
Fat
25.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g approx)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Dill (3g)

2 Bibb Lettuce Leaves (50g approx)

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and let simmer for about 10-12 minutes until fully hard-boiled.

  • 2

    Transfer the eggs to a bowl of ice water to cool, then peel and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, and chopped fresh dill. Mix until well combined.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the Bibb lettuce leaves and spoon the egg salad onto each leaf evenly.

  • 6

    Serve immediately and enjoy your creamy, herb-infused wraps.

Creamy Herb Egg Salad Lettuce Wraps

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

Creamy Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Lettuce Wraps

Savor the delicate balance of rich, hard-boiled eggs blended with tangy nonfat Greek yogurt and Dijon mustard, accented by fresh dill, all nestled in crisp lettuce leaves. This refreshing wrap offers a satisfying protein boost and a burst of herbaceous flavor perfect for a light lunch or dinner.

NUTRITION

401kcal
Protein
37.1g
Fat
25.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g approx)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Dill (3g)

2 Bibb Lettuce Leaves (50g approx)

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and let simmer for about 10-12 minutes until fully hard-boiled.

  • 2

    Transfer the eggs to a bowl of ice water to cool, then peel and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, and chopped fresh dill. Mix until well combined.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay out the Bibb lettuce leaves and spoon the egg salad onto each leaf evenly.

  • 6

    Serve immediately and enjoy your creamy, herb-infused wraps.