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 a classic egg salad with a creamy, herb-infused dressing, served crisp in butter lettuce wraps. Light yet satisfying, this dish highlights tender chopped eggs, a tangy mix of nonfat Greek yogurt and Dijon mustard, and a hint of olive oil, perfectly balanced with refreshing celery and aromatic herbs. It’s a vibrant and nutritious meal ideal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
32g
Fat
23.5g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

1/4 cup chopped Celery (25g)

1 tbsp Fresh Mixed Herbs (Chives, Dill)

4 Butter 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 bringing to a boil. Once boiling, cover the pot, remove from heat, and let stand for 10 minutes. Then, cool the eggs under running cold water and peel.

  • 2

    Chop the peeled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and olive oil to the eggs. Mix gently to create a creamy base.

  • 4

    Stir in the chopped celery and fresh mixed herbs. Season with salt and pepper to taste.

  • 5

    Wash and dry the butter lettuce leaves. Spoon a generous portion of the egg salad onto each leaf and serve as wraps. Enjoy 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 a refreshing twist on a classic egg salad with a creamy, herb-infused dressing, served crisp in butter lettuce wraps. Light yet satisfying, this dish highlights tender chopped eggs, a tangy mix of nonfat Greek yogurt and Dijon mustard, and a hint of olive oil, perfectly balanced with refreshing celery and aromatic herbs. It’s a vibrant and nutritious meal ideal for any time of day.

NUTRITION

370kcal
Protein
32g
Fat
23.5g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

1/4 cup chopped Celery (25g)

1 tbsp Fresh Mixed Herbs (Chives, Dill)

4 Butter Lettuce leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot, remove from heat, and let stand for 10 minutes. Then, cool the eggs under running cold water and peel.

  • 2

    Chop the peeled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and olive oil to the eggs. Mix gently to create a creamy base.

  • 4

    Stir in the chopped celery and fresh mixed herbs. Season with salt and pepper to taste.

  • 5

    Wash and dry the butter lettuce leaves. Spoon a generous portion of the egg salad onto each leaf and serve as wraps. Enjoy immediately!