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

Savor the refreshing twist on a classic egg salad, bursting with aromatic fresh herbs and crisp celery. Combined with a light blend of nonfat Greek yogurt and a touch of light mayonnaise, this dish offers a creamy, tangy, and herbaceous delight, all neatly wrapped in crisp romaine lettuce.

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NUTRITION

380kcal
Protein
32.5g
Fat
22.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tbsp light mayonnaise

1 stalk celery, diced

1 tbsp fresh chives, chopped

1 tbsp fresh dill, chopped

4 romaine lettuce leaves

Salt and pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water, then bring to a boil and simmer for 9-12 minutes. Once done, cool them in ice water and peel.

  • 2

    Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and light mayonnaise to the eggs. Stir gently to combine until creamy.

  • 4

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

  • 5

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

  • 6

    Serve immediately as a fresh, satisfying wrap.

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

Savor the refreshing twist on a classic egg salad, bursting with aromatic fresh herbs and crisp celery. Combined with a light blend of nonfat Greek yogurt and a touch of light mayonnaise, this dish offers a creamy, tangy, and herbaceous delight, all neatly wrapped in crisp romaine lettuce.

NUTRITION

380kcal
Protein
32.5g
Fat
22.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tbsp light mayonnaise

1 stalk celery, diced

1 tbsp fresh chives, chopped

1 tbsp fresh dill, chopped

4 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water, then bring to a boil and simmer for 9-12 minutes. Once done, cool them in ice water and peel.

  • 2

    Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and light mayonnaise to the eggs. Stir gently to combine until creamy.

  • 4

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

  • 5

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

  • 6

    Serve immediately as a fresh, satisfying wrap.