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 this light yet satisfying twist on classic egg salad. Creamy nonfat Greek yogurt blends with chopped hard-boiled eggs, crisp celery, and fresh herbs, all wrapped in crunchy lettuce leaves for a refreshing meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

143kcal
Protein
15.7g
Fat
5.8g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup chopped Celery

1 tbsp Fresh Parsley

1 tbsp Fresh Chives

4 Lettuce Leaves

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for 10 minutes. Cool the eggs in an ice bath, then peel and chop them coarsely.

  • 2

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 3

    Add the chopped celery, fresh parsley, and chives. Season with salt and pepper to taste.

  • 4

    Gently mix until all ingredients are well incorporated and the salad has a creamy consistency.

  • 5

    Scoop a generous portion of the egg salad onto each lettuce leaf, and serve immediately.

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 this light yet satisfying twist on classic egg salad. Creamy nonfat Greek yogurt blends with chopped hard-boiled eggs, crisp celery, and fresh herbs, all wrapped in crunchy lettuce leaves for a refreshing meal any time of the day.

NUTRITION

143kcal
Protein
15.7g
Fat
5.8g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup chopped Celery

1 tbsp Fresh Parsley

1 tbsp Fresh Chives

4 Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for 10 minutes. Cool the eggs in an ice bath, then peel and chop them coarsely.

  • 2

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard.

  • 3

    Add the chopped celery, fresh parsley, and chives. Season with salt and pepper to taste.

  • 4

    Gently mix until all ingredients are well incorporated and the salad has a creamy consistency.

  • 5

    Scoop a generous portion of the egg salad onto each lettuce leaf, and serve immediately.