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 fresh twist on the classic egg salad with a creamy, herb-infused dressing served in crisp lettuce wraps for a light yet satisfying meal. This recipe balances rich, tangy flavors and a smooth texture with crunchy lettuce, making it a delightful and nutritious option for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

136kcal
Protein
14.2g
Fat
5.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

1 large egg white

1/3 cup plain nonfat Greek yogurt

3 romaine lettuce leaves

1 tsp Dijon mustard

1 tbsp chopped fresh dill

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmering for 10-12 minutes. Drain and cool the eggs before peeling.

  • 2

    Separate one egg white from an additional egg or measure from carton if available.

  • 3

    Chop the peeled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Add the separated egg white, Greek yogurt, Dijon mustard, and chopped fresh dill to the bowl. Gently stir until well combined.

  • 5

    Season the mixture with salt and pepper to taste. Adjust the seasoning if needed.

  • 6

    Lay out the romaine lettuce leaves on a plate and distribute the egg salad evenly among them, using the leaves as wraps.

  • 7

    Serve immediately or chill briefly in the refrigerator for a refreshing taste.

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 fresh twist on the classic egg salad with a creamy, herb-infused dressing served in crisp lettuce wraps for a light yet satisfying meal. This recipe balances rich, tangy flavors and a smooth texture with crunchy lettuce, making it a delightful and nutritious option for any time of day.

NUTRITION

136kcal
Protein
14.2g
Fat
5.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

1 large egg white

1/3 cup plain nonfat Greek yogurt

3 romaine lettuce leaves

1 tsp Dijon mustard

1 tbsp chopped fresh dill

Salt and pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmering for 10-12 minutes. Drain and cool the eggs before peeling.

  • 2

    Separate one egg white from an additional egg or measure from carton if available.

  • 3

    Chop the peeled eggs into bite-sized pieces and place them in a mixing bowl.

  • 4

    Add the separated egg white, Greek yogurt, Dijon mustard, and chopped fresh dill to the bowl. Gently stir until well combined.

  • 5

    Season the mixture with salt and pepper to taste. Adjust the seasoning if needed.

  • 6

    Lay out the romaine lettuce leaves on a plate and distribute the egg salad evenly among them, using the leaves as wraps.

  • 7

    Serve immediately or chill briefly in the refrigerator for a refreshing taste.