Creamy Herb Egg Salad Crispy Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb Egg Salad Crispy Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Crispy Lettuce Wraps

Enjoy a refreshing twist on classic egg salad, where tender, chopped eggs meet a creamy nonfat Greek yogurt dressing and a burst of fresh herbs, all served in crisp, crunchy lettuce wraps for a light yet satisfying meal.

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NUTRITION

339kcal
Protein
34.6g
Fat
19.8g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

3 large egg whites (approx. 99g)

1/4 cup nonfat Greek yogurt (61g)

1 tsp Dijon mustard (5g)

3 tbsp mixed fresh herbs (dill, chives, parsley, 11g)

1 tsp extra virgin olive oil (4.5g)

2 crispy lettuce leaves (approx. 60g)

Salt and pepper to taste

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PREPARATION

  • 1

    Place the whole eggs and egg whites in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer for about 9-10 minutes until hard boiled.

  • 2

    Drain the eggs and transfer them to an ice bath to cool. Once cooled, peel and chop them coarsely.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, chopped mixed herbs, and extra virgin olive oil.

  • 4

    Season with salt and pepper, and mix well until the ingredients are evenly incorporated.

  • 5

    Scoop a portion of the egg salad onto each crispy lettuce leaf, folding them like a wrap.

  • 6

    Serve immediately and enjoy your light and flavorful meal.

Creamy Herb Egg Salad Crispy Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb Egg Salad Crispy Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Crispy Lettuce Wraps

Enjoy a refreshing twist on classic egg salad, where tender, chopped eggs meet a creamy nonfat Greek yogurt dressing and a burst of fresh herbs, all served in crisp, crunchy lettuce wraps for a light yet satisfying meal.

NUTRITION

339kcal
Protein
34.6g
Fat
19.8g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

3 large egg whites (approx. 99g)

1/4 cup nonfat Greek yogurt (61g)

1 tsp Dijon mustard (5g)

3 tbsp mixed fresh herbs (dill, chives, parsley, 11g)

1 tsp extra virgin olive oil (4.5g)

2 crispy lettuce leaves (approx. 60g)

Salt and pepper to taste

PREPARATION

  • 1

    Place the whole eggs and egg whites in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer for about 9-10 minutes until hard boiled.

  • 2

    Drain the eggs and transfer them to an ice bath to cool. Once cooled, peel and chop them coarsely.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, chopped mixed herbs, and extra virgin olive oil.

  • 4

    Season with salt and pepper, and mix well until the ingredients are evenly incorporated.

  • 5

    Scoop a portion of the egg salad onto each crispy lettuce leaf, folding them like a wrap.

  • 6

    Serve immediately and enjoy your light and flavorful meal.