Fresh Herb Egg Salad Wraps

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

Fresh Herb Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb Egg Salad Wraps

Enjoy a fresh twist on classic egg salad served in a wholesome whole wheat wrap. This recipe blends tender hard-boiled eggs with crisp celery and a medley of fresh parsley and dill, all lightly coated with a tangy mix of nonfat Greek yogurt, Dijon mustard, and lemon juice. It’s an easy, protein-packed meal that’s as satisfying as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
34.7g
Fat
23g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

1 whole wheat wrap

1/4 cup diced celery

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs roughly.

  • 3

    In a medium bowl, combine the chopped eggs with the Greek yogurt. Add diced celery, chopped parsley, and dill.

  • 4

    Stir in the lemon juice and Dijon mustard, and season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

  • 5

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 6

    Roll up the wrap tightly, slice in half if desired, and serve immediately.

Fresh Herb Egg Salad Wraps

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

Fresh Herb Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb Egg Salad Wraps

Enjoy a fresh twist on classic egg salad served in a wholesome whole wheat wrap. This recipe blends tender hard-boiled eggs with crisp celery and a medley of fresh parsley and dill, all lightly coated with a tangy mix of nonfat Greek yogurt, Dijon mustard, and lemon juice. It’s an easy, protein-packed meal that’s as satisfying as it is nutritious.

NUTRITION

456kcal
Protein
34.7g
Fat
23g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

1 whole wheat wrap

1/4 cup diced celery

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper (to taste)

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs roughly.

  • 3

    In a medium bowl, combine the chopped eggs with the Greek yogurt. Add diced celery, chopped parsley, and dill.

  • 4

    Stir in the lemon juice and Dijon mustard, and season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

  • 5

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 6

    Roll up the wrap tightly, slice in half if desired, and serve immediately.