Creamy Herb Egg Salad Crispy Lettuce Wraps

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

Creamy Herb Egg Salad Crispy Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Crispy Lettuce Wraps

Enjoy a refreshing and creamy twist on the classic egg salad! Perfectly hard-boiled eggs mixed with nonfat Greek yogurt, crunchy celery, and zesty red onion, all enhanced by a medley of fresh herbs. Wrapped in crisp romaine lettuce, this dish delivers a satisfying combination of textures and flavors in every bite.

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NUTRITION

411kcal
Protein
37.6g
Fat
25.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 Celery Stalk

1 Tbsp Red Onion

1 Tbsp Fresh Dill

4 Romaine Lettuce Leaves

1 tsp Dijon Mustard

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer eggs to an ice bath to cool completely. Once cooled, peel and chop the eggs into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, diced red onion, chopped fresh dill, and Dijon mustard. Mix gently.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Separate the romaine lettuce leaves, wash, and pat dry. Scoop the creamy egg salad onto each lettuce leaf.

  • 6

    Serve immediately as a light, refreshing meal.

Creamy Herb Egg Salad Crispy Lettuce Wraps

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

Creamy Herb Egg Salad Crispy Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Crispy Lettuce Wraps

Enjoy a refreshing and creamy twist on the classic egg salad! Perfectly hard-boiled eggs mixed with nonfat Greek yogurt, crunchy celery, and zesty red onion, all enhanced by a medley of fresh herbs. Wrapped in crisp romaine lettuce, this dish delivers a satisfying combination of textures and flavors in every bite.

NUTRITION

411kcal
Protein
37.6g
Fat
25.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 Celery Stalk

1 Tbsp Red Onion

1 Tbsp Fresh Dill

4 Romaine Lettuce Leaves

1 tsp Dijon Mustard

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer eggs to an ice bath to cool completely. Once cooled, peel and chop the eggs into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, diced red onion, chopped fresh dill, and Dijon mustard. Mix gently.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Separate the romaine lettuce leaves, wash, and pat dry. Scoop the creamy egg salad onto each lettuce leaf.

  • 6

    Serve immediately as a light, refreshing meal.