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

Enjoy a fresh and satisfying take on a classic egg salad with a creamy twist, accented by fragrant herbs and luxurious smoked salmon. This recipe combines tender, perfectly cooked eggs with tangy nonfat Greek yogurt and a hint of Dijon mustard, all nestled in crisp lettuce for an invigorating meal any time of day.

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NUTRITION

398kcal
Protein
41.6g
Fat
22.2g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

2 ounces Smoked Salmon (56g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

2 Romaine Lettuce Leaves (30g)

1 teaspoon Dijon Mustard (5g)

1 tablespoon Fresh Herbs (Chives & Dill, 3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, and simmering for about 10 minutes. Transfer the eggs to a bowl of cold water to cool, then peel and chop them into chunks.

  • 2

    In a medium bowl, combine the chopped eggs with smoked salmon, Greek yogurt, Dijon mustard, and finely chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Gently mix all ingredients until well combined, ensuring the salmon and herbs are evenly distributed.

  • 4

    Rinse the romaine lettuce leaves, pat them dry, and use them as wraps by spooning a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately and enjoy this light, protein-packed meal that can be enjoyed any time of day.

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

Enjoy a fresh and satisfying take on a classic egg salad with a creamy twist, accented by fragrant herbs and luxurious smoked salmon. This recipe combines tender, perfectly cooked eggs with tangy nonfat Greek yogurt and a hint of Dijon mustard, all nestled in crisp lettuce for an invigorating meal any time of day.

NUTRITION

398kcal
Protein
41.6g
Fat
22.2g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

2 ounces Smoked Salmon (56g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

2 Romaine Lettuce Leaves (30g)

1 teaspoon Dijon Mustard (5g)

1 tablespoon Fresh Herbs (Chives & Dill, 3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, and simmering for about 10 minutes. Transfer the eggs to a bowl of cold water to cool, then peel and chop them into chunks.

  • 2

    In a medium bowl, combine the chopped eggs with smoked salmon, Greek yogurt, Dijon mustard, and finely chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Gently mix all ingredients until well combined, ensuring the salmon and herbs are evenly distributed.

  • 4

    Rinse the romaine lettuce leaves, pat them dry, and use them as wraps by spooning a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately and enjoy this light, protein-packed meal that can be enjoyed any time of day.