Fresh Herb Creamy Egg Salad Lettuce Wraps

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

Fresh Herb Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad with creamy, herby flavors wrapped in crisp, cool romaine lettuce. This versatile dish marries the richness of hard-boiled eggs with the tang of nonfat Greek yogurt and a medley of fresh celery and herbs, making for a light yet satisfying meal any time of day.

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NUTRITION

378kcal
Protein
39.4g
Fat
20.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 stalk celery, diced

1 tbsp fresh dill, chopped

1 tbsp fresh chives, chopped

4 romaine lettuce leaves

Salt & black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Drain the hot water and cool the eggs under cold running water. Once cooled, peel and roughly chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, and Dijon mustard.

  • 4

    Add the diced celery, chopped fresh dill, and chives to the bowl. Gently mix until all ingredients are evenly incorporated.

  • 5

    Season the egg salad with a pinch of salt and black pepper to taste.

  • 6

    Scoop the creamy egg salad into washed and dried romaine lettuce leaves. Serve immediately for a crunchy, refreshing wrap.

Fresh Herb Creamy Egg Salad Lettuce Wraps

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

Fresh Herb Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad with creamy, herby flavors wrapped in crisp, cool romaine lettuce. This versatile dish marries the richness of hard-boiled eggs with the tang of nonfat Greek yogurt and a medley of fresh celery and herbs, making for a light yet satisfying meal any time of day.

NUTRITION

378kcal
Protein
39.4g
Fat
20.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 stalk celery, diced

1 tbsp fresh dill, chopped

1 tbsp fresh chives, chopped

4 romaine lettuce leaves

Salt & black pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain the hot water and cool the eggs under cold running water. Once cooled, peel and roughly chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, and Dijon mustard.

  • 4

    Add the diced celery, chopped fresh dill, and chives to the bowl. Gently mix until all ingredients are evenly incorporated.

  • 5

    Season the egg salad with a pinch of salt and black pepper to taste.

  • 6

    Scoop the creamy egg salad into washed and dried romaine lettuce leaves. Serve immediately for a crunchy, refreshing wrap.