Creamy Dill Egg Salad Lettuce Wraps

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

Creamy Dill Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad, featuring tender hard-boiled eggs mixed with creamy nonfat Greek yogurt, crisp celery, and fresh dill, all nestled in crisp butter lettuce wraps. The tang of lemon juice and a dash of seasoning elevate this dish to a quick, satisfying meal perfect for any time of day.

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NUTRITION

382kcal
Protein
34.2g
Fat
25.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx 250g)

2 tablespoons Plain Nonfat Greek Yogurt (approx 30g)

1/4 cup diced Celery (approx 40g)

1 tablespoon Fresh Dill, chopped

1 teaspoon Lemon Juice

4 Butter Lettuce leaves

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 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cool, peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, diced celery, and chopped fresh dill. Drizzle in the lemon juice.

  • 4

    Season the mixture with salt and pepper to taste. Stir gently until all ingredients are evenly combined.

  • 5

    Separate the butter lettuce leaves, rinse, and pat dry. Spoon the egg salad into the center of each leaf.

  • 6

    Serve immediately for a fresh and satisfying meal, perfect for breakfast, lunch, or dinner.

Creamy Dill Egg Salad Lettuce Wraps

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

Creamy Dill Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Lettuce Wraps

Enjoy a refreshing twist on classic egg salad, featuring tender hard-boiled eggs mixed with creamy nonfat Greek yogurt, crisp celery, and fresh dill, all nestled in crisp butter lettuce wraps. The tang of lemon juice and a dash of seasoning elevate this dish to a quick, satisfying meal perfect for any time of day.

NUTRITION

382kcal
Protein
34.2g
Fat
25.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx 250g)

2 tablespoons Plain Nonfat Greek Yogurt (approx 30g)

1/4 cup diced Celery (approx 40g)

1 tablespoon Fresh Dill, chopped

1 teaspoon Lemon Juice

4 Butter Lettuce leaves

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 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cool, peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, diced celery, and chopped fresh dill. Drizzle in the lemon juice.

  • 4

    Season the mixture with salt and pepper to taste. Stir gently until all ingredients are evenly combined.

  • 5

    Separate the butter lettuce leaves, rinse, and pat dry. Spoon the egg salad into the center of each leaf.

  • 6

    Serve immediately for a fresh and satisfying meal, perfect for breakfast, lunch, or dinner.