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 these light yet satisfying egg salad lettuce wraps featuring tender, hard-boiled eggs mixed with a creamy blend of nonfat Greek yogurt, tangy Dijon mustard, and fresh herbs. Crisp lettuce leaves hold this savory mix, accented with crunchy celery and a burst of fresh dill and chives, offering a delicious balance of brightness and comfort.

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NUTRITION

364kcal
Protein
39.3g
Fat
20.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

100g nonfat Greek yogurt

4 romaine lettuce leaves

1/4 cup diced celery

1 tsp Dijon mustard

1 tbsp fresh dill (chopped)

1 tbsp fresh chives (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes for hard-boiled eggs.

  • 2

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

  • 3

    In a mixing bowl, combine chopped eggs, nonfat Greek yogurt, diced celery, Dijon mustard, chopped dill, and chives. Mix gently until well incorporated.

  • 4

    Season the egg mixture with salt and pepper to taste.

  • 5

    Lay out romaine lettuce leaves and spoon generous amounts of the creamy herb egg salad into each leaf.

  • 6

    Serve immediately as a light breakfast, lunch, or dinner option.

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 these light yet satisfying egg salad lettuce wraps featuring tender, hard-boiled eggs mixed with a creamy blend of nonfat Greek yogurt, tangy Dijon mustard, and fresh herbs. Crisp lettuce leaves hold this savory mix, accented with crunchy celery and a burst of fresh dill and chives, offering a delicious balance of brightness and comfort.

NUTRITION

364kcal
Protein
39.3g
Fat
20.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

100g nonfat Greek yogurt

4 romaine lettuce leaves

1/4 cup diced celery

1 tsp Dijon mustard

1 tbsp fresh dill (chopped)

1 tbsp fresh chives (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes for hard-boiled eggs.

  • 2

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

  • 3

    In a mixing bowl, combine chopped eggs, nonfat Greek yogurt, diced celery, Dijon mustard, chopped dill, and chives. Mix gently until well incorporated.

  • 4

    Season the egg mixture with salt and pepper to taste.

  • 5

    Lay out romaine lettuce leaves and spoon generous amounts of the creamy herb egg salad into each leaf.

  • 6

    Serve immediately as a light breakfast, lunch, or dinner option.