Creamy Fresh Herb Egg Salad Lettuce Wraps

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

Creamy Fresh Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Herb Egg Salad Lettuce Wraps

A light, refreshing twist on traditional egg salad, featuring hard-boiled eggs mixed with creamy nonfat Greek yogurt and a vibrant mix of fresh herbs and crunchy celery, all wrapped up in crisp butter lettuce leaves. This dish is perfectly balanced, delivering a satisfying protein punch alongside bright, herbaceous flavors and a hint of zesty lemon.

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NUTRITION

355kcal
Protein
34.8g
Fat
20g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 tablespoon Fresh Mixed Herbs (3g)

1 teaspoon Lemon Juice (5g)

4 Butter Lettuce Leaves (40g)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then simmering for about 9-10 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the peeled eggs into bite-sized pieces. In a bowl, combine the chopped eggs with the nonfat Greek yogurt.

  • 3

    Add the diced celery, freshly chopped mixed herbs, and a teaspoon of lemon juice to the bowl. Season with salt and pepper to taste.

  • 4

    Gently mix the ingredients until evenly combined, being careful not to mash the eggs too much.

  • 5

    Scoop the egg salad onto 4 butter lettuce leaves, using the leaves as wraps.

  • 6

    Enjoy immediately or refrigerate for a chilled option.

Creamy Fresh Herb Egg Salad Lettuce Wraps

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

Creamy Fresh Herb Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Herb Egg Salad Lettuce Wraps

A light, refreshing twist on traditional egg salad, featuring hard-boiled eggs mixed with creamy nonfat Greek yogurt and a vibrant mix of fresh herbs and crunchy celery, all wrapped up in crisp butter lettuce leaves. This dish is perfectly balanced, delivering a satisfying protein punch alongside bright, herbaceous flavors and a hint of zesty lemon.

NUTRITION

355kcal
Protein
34.8g
Fat
20g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 tablespoon Fresh Mixed Herbs (3g)

1 teaspoon Lemon Juice (5g)

4 Butter Lettuce Leaves (40g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then simmering for about 9-10 minutes. Cool the eggs under cold running water and peel them.

  • 2

    Chop the peeled eggs into bite-sized pieces. In a bowl, combine the chopped eggs with the nonfat Greek yogurt.

  • 3

    Add the diced celery, freshly chopped mixed herbs, and a teaspoon of lemon juice to the bowl. Season with salt and pepper to taste.

  • 4

    Gently mix the ingredients until evenly combined, being careful not to mash the eggs too much.

  • 5

    Scoop the egg salad onto 4 butter lettuce leaves, using the leaves as wraps.

  • 6

    Enjoy immediately or refrigerate for a chilled option.