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 classic egg salad with a creamy, herb-infused dressing served in crisp lettuce wraps. This dish balances rich, savory eggs with the tang of Greek yogurt and the brightness of fresh herbs, perfect for a light yet satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
39.6g
Fat
25.4g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (250g)

1/4 cup plain nonfat Greek yogurt (60g)

1 tsp Dijon mustard (5g)

1/4 cup diced celery (25g)

1 tbsp fresh dill

Salt and pepper to taste

2 butter lettuce leaves (50g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the eggs and place them in an ice bath to cool. Once cool, peel the eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, diced celery, and fresh dill. Mix gently until all ingredients are evenly incorporated.

  • 4

    Season with salt and pepper to taste, adjusting the flavors to your preference.

  • 5

    Spoon the egg salad onto the butter lettuce leaves, using them as wraps. Enjoy immediately or chill for a refreshing meal later.

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 classic egg salad with a creamy, herb-infused dressing served in crisp lettuce wraps. This dish balances rich, savory eggs with the tang of Greek yogurt and the brightness of fresh herbs, perfect for a light yet satisfying meal any time of day.

NUTRITION

403kcal
Protein
39.6g
Fat
25.4g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (250g)

1/4 cup plain nonfat Greek yogurt (60g)

1 tsp Dijon mustard (5g)

1/4 cup diced celery (25g)

1 tbsp fresh dill

Salt and pepper to taste

2 butter lettuce leaves (50g)

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the eggs and place them in an ice bath to cool. Once cool, peel the eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, diced celery, and fresh dill. Mix gently until all ingredients are evenly incorporated.

  • 4

    Season with salt and pepper to taste, adjusting the flavors to your preference.

  • 5

    Spoon the egg salad onto the butter lettuce leaves, using them as wraps. Enjoy immediately or chill for a refreshing meal later.