Fresh Herby Egg Salad Lettuce Wraps

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

Fresh Herby Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herby Egg Salad Lettuce Wraps

Enjoy a vibrant bowl of fresh herby egg salad served in crisp lettuce wraps. This recipe combines the creamy texture of nonfat Greek yogurt with the rich flavor of eggs, accented by crunchy celery and aromatic herbs. Light yet satisfying, it's perfect any time of the day.

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NUTRITION

145kcal
Protein
17.6g
Fat
5.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1/4 cup nonfat Greek yogurt

1 stalk celery, diced

1 tsp Dijon mustard

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

4 romaine lettuce leaves

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs and egg whites in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until hard boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl with ice water to cool for a few minutes.

  • 3

    Peel the eggs and chop them roughly. In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, Dijon mustard, chopped fresh parsley, and fresh dill.

  • 4

    Season the mixture with salt and pepper, stirring gently to combine without breaking up the egg pieces too much.

  • 5

    Separate and rinse the romaine lettuce leaves, then pat them dry. Spoon a generous portion of the egg salad onto the center of each lettuce leaf.

  • 6

    Serve immediately, enjoying the fresh crunch of the lettuce paired with the rich, herby egg salad.

Fresh Herby Egg Salad Lettuce Wraps

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

Fresh Herby Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herby Egg Salad Lettuce Wraps

Enjoy a vibrant bowl of fresh herby egg salad served in crisp lettuce wraps. This recipe combines the creamy texture of nonfat Greek yogurt with the rich flavor of eggs, accented by crunchy celery and aromatic herbs. Light yet satisfying, it's perfect any time of the day.

NUTRITION

145kcal
Protein
17.6g
Fat
5.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1/4 cup nonfat Greek yogurt

1 stalk celery, diced

1 tsp Dijon mustard

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

4 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs and egg whites in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until hard boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl with ice water to cool for a few minutes.

  • 3

    Peel the eggs and chop them roughly. In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, Dijon mustard, chopped fresh parsley, and fresh dill.

  • 4

    Season the mixture with salt and pepper, stirring gently to combine without breaking up the egg pieces too much.

  • 5

    Separate and rinse the romaine lettuce leaves, then pat them dry. Spoon a generous portion of the egg salad onto the center of each lettuce leaf.

  • 6

    Serve immediately, enjoying the fresh crunch of the lettuce paired with the rich, herby egg salad.