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

This delightful recipe elevates the classic egg salad into a fresh and creamy lettuce wrap. Combining hard-boiled eggs with a light nonfat Greek yogurt dressing and aromatic fresh herbs, every bite is a satisfying mix of tangy, herbaceous, and creamy notes. Perfect for a nutritious breakfast, lunch, or dinner, these wraps are as delightful to look at as they are to eat.

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NUTRITION

457kcal
Protein
40.3g
Fat
30g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp mixed fresh herbs (dill, chives, parsley)

3 romaine lettuce leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs sit, covered, for 10-12 minutes.

  • 2

    Once done, cool the eggs under cold running water, peel them, and roughly chop.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and freshly chopped herbs. Mix gently until all ingredients are evenly coated.

  • 4

    Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Garnish with a sprinkle of extra herbs if desired, then serve immediately.

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

This delightful recipe elevates the classic egg salad into a fresh and creamy lettuce wrap. Combining hard-boiled eggs with a light nonfat Greek yogurt dressing and aromatic fresh herbs, every bite is a satisfying mix of tangy, herbaceous, and creamy notes. Perfect for a nutritious breakfast, lunch, or dinner, these wraps are as delightful to look at as they are to eat.

NUTRITION

457kcal
Protein
40.3g
Fat
30g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp mixed fresh herbs (dill, chives, parsley)

3 romaine lettuce leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs sit, covered, for 10-12 minutes.

  • 2

    Once done, cool the eggs under cold running water, peel them, and roughly chop.

  • 3

    In a mixing bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and freshly chopped herbs. Mix gently until all ingredients are evenly coated.

  • 4

    Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Garnish with a sprinkle of extra herbs if desired, then serve immediately.