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 with a creamy, tangy dressing of Greek yogurt and fresh dill, balanced by crunchy celery and zesty lemon. Wrapped in crisp lettuce leaves, this dish is a perfect light meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

126kcal
Protein
13.1g
Fat
5.3g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Plain Nonfat Greek Yogurt

2 medium Celery stalks

2 tbsp Fresh Dill

1 tsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

3 Romaine Lettuce Leaves

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 about 10 minutes. Once cooked, cool them in ice water and peel.

  • 2

    Chop the eggs coarsely and place them in a bowl.

  • 3

    Finely dice the celery and add to the eggs.

  • 4

    In a small bowl, mix the Greek yogurt with fresh dill, lemon juice, salt, and black pepper.

  • 5

    Pour the yogurt dressing over the egg and celery mixture and gently stir until combined, being careful not to mash the eggs too much.

  • 6

    Lay out the romaine lettuce leaves on a plate and scoop a generous portion of the egg salad into each leaf.

  • 7

    Serve immediately, enjoying the crisp lettuce with the creamy egg salad filling.

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 with a creamy, tangy dressing of Greek yogurt and fresh dill, balanced by crunchy celery and zesty lemon. Wrapped in crisp lettuce leaves, this dish is a perfect light meal for any time of day.

NUTRITION

126kcal
Protein
13.1g
Fat
5.3g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Plain Nonfat Greek Yogurt

2 medium Celery stalks

2 tbsp Fresh Dill

1 tsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

3 Romaine Lettuce Leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10 minutes. Once cooked, cool them in ice water and peel.

  • 2

    Chop the eggs coarsely and place them in a bowl.

  • 3

    Finely dice the celery and add to the eggs.

  • 4

    In a small bowl, mix the Greek yogurt with fresh dill, lemon juice, salt, and black pepper.

  • 5

    Pour the yogurt dressing over the egg and celery mixture and gently stir until combined, being careful not to mash the eggs too much.

  • 6

    Lay out the romaine lettuce leaves on a plate and scoop a generous portion of the egg salad into each leaf.

  • 7

    Serve immediately, enjoying the crisp lettuce with the creamy egg salad filling.