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 a classic egg salad enhanced with creamy Greek yogurt and a medley of garden-fresh herbs. Tucked into crisp lettuce wraps for a light, yet satisfying meal, this dish combines textures and flavors that make it perfect for breakfast, lunch, or dinner.

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NUTRITION

173kcal
Protein
13.8g
Fat
10.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 Cup Nonfat Greek Yogurt

1 Teaspoon Dijon Mustard

Half an Avocado

3 Tablespoons Mixed Fresh Herbs

3 Romaine Lettuce Leaves

1 Celery Stalk

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Once done, cool under cold running water and peel.

  • 2

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

  • 3

    Dice the celery finely and add it to the eggs along with the chopped mixed fresh herbs (dill, parsley, chives).

  • 4

    In a small bowl, mash the avocado until smooth. Stir in the Greek yogurt and Dijon mustard until well combined.

  • 5

    Gently mix the avocado-yogurt blend into the egg mixture. Season with salt and pepper to taste.

  • 6

    Separate and wash the romaine lettuce leaves. Spoon a generous portion of the egg salad onto each leaf.

  • 7

    Serve immediately, enjoying the creamy, herb-infused egg salad wrapped in crisp lettuce leaves.

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 a classic egg salad enhanced with creamy Greek yogurt and a medley of garden-fresh herbs. Tucked into crisp lettuce wraps for a light, yet satisfying meal, this dish combines textures and flavors that make it perfect for breakfast, lunch, or dinner.

NUTRITION

173kcal
Protein
13.8g
Fat
10.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 Cup Nonfat Greek Yogurt

1 Teaspoon Dijon Mustard

Half an Avocado

3 Tablespoons Mixed Fresh Herbs

3 Romaine Lettuce Leaves

1 Celery Stalk

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Once done, cool under cold running water and peel.

  • 2

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

  • 3

    Dice the celery finely and add it to the eggs along with the chopped mixed fresh herbs (dill, parsley, chives).

  • 4

    In a small bowl, mash the avocado until smooth. Stir in the Greek yogurt and Dijon mustard until well combined.

  • 5

    Gently mix the avocado-yogurt blend into the egg mixture. Season with salt and pepper to taste.

  • 6

    Separate and wash the romaine lettuce leaves. Spoon a generous portion of the egg salad onto each leaf.

  • 7

    Serve immediately, enjoying the creamy, herb-infused egg salad wrapped in crisp lettuce leaves.