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 refreshing twist on classic egg salad with a creamy blend of nonfat Greek yogurt and Dijon mustard, accented by fresh dill and parsley. This dish is served in crisp butter lettuce wraps for a light yet satisfying meal perfect for any time of day.

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NUTRITION

359kcal
Protein
40.3g
Fat
20.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

0.5 cup Nonfat Plain Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill

1 tablespoon Fresh Parsley

4 Butter Lettuce Leaves

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat, letting them stand for 10-12 minutes.

  • 2

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

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh dill, and fresh parsley. Season with salt and pepper to taste.

  • 4

    Gently fold in the mixture, ensuring all ingredients are evenly combined.

  • 5

    Spoon the creamy egg salad onto butter lettuce leaves and serve immediately.

  • 6

    Enjoy your light, protein-packed meal 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 refreshing twist on classic egg salad with a creamy blend of nonfat Greek yogurt and Dijon mustard, accented by fresh dill and parsley. This dish is served in crisp butter lettuce wraps for a light yet satisfying meal perfect for any time of day.

NUTRITION

359kcal
Protein
40.3g
Fat
20.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

0.5 cup Nonfat Plain Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill

1 tablespoon Fresh Parsley

4 Butter Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat, letting them stand for 10-12 minutes.

  • 2

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

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh dill, and fresh parsley. Season with salt and pepper to taste.

  • 4

    Gently fold in the mixture, ensuring all ingredients are evenly combined.

  • 5

    Spoon the creamy egg salad onto butter lettuce leaves and serve immediately.

  • 6

    Enjoy your light, protein-packed meal any time of day!