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 traditional egg salad with creamy nonfat Greek yogurt, vibrant fresh herbs, crisp celery, and a zing of Dijon mustard. This light yet satisfying dish is served wrapped in cool, crisp lettuce leaves, offering a delightful blend of textures and flavors that's perfect any time of day.

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NUTRITION

444kcal
Protein
38g
Fat
25.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

1/4 cup chopped red onion

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

3 lettuce leaves

1 tsp lemon juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath or run under cold water until completely cooled. Peel the eggs and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, chopped celery, red onion, and fresh herbs.

  • 4

    Add a splash of lemon juice and season with salt and black pepper to taste. Mix gently until well combined.

  • 5

    Lay out the lettuce leaves on a serving plate and spoon a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately as a light meal, perfect for breakfast, lunch, or dinner.

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 traditional egg salad with creamy nonfat Greek yogurt, vibrant fresh herbs, crisp celery, and a zing of Dijon mustard. This light yet satisfying dish is served wrapped in cool, crisp lettuce leaves, offering a delightful blend of textures and flavors that's perfect any time of day.

NUTRITION

444kcal
Protein
38g
Fat
25.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

1/4 cup chopped red onion

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

3 lettuce leaves

1 tsp lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to an ice bath or run under cold water until completely cooled. Peel the eggs and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, chopped celery, red onion, and fresh herbs.

  • 4

    Add a splash of lemon juice and season with salt and black pepper to taste. Mix gently until well combined.

  • 5

    Lay out the lettuce leaves on a serving plate and spoon a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately as a light meal, perfect for breakfast, lunch, or dinner.