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 light yet satisfying twist on classic egg salad by combining tender hard-boiled eggs with creamy Greek yogurt, crisp celery, and a burst of fresh dill. Wrapped in refreshing butter lettuce leaves, this dish offers a perfect balance of flavor and texture for a healthy meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
35g
Fat
24.1g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Plain Whole Milk Greek Yogurt

1/2 cup chopped Celery

1 tablespoon Fresh Dill

1 tablespoon Lemon Juice

3 cups Butter Lettuce

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place eggs in a small saucepan and cover with water. Bring to a boil and let simmer for 10 minutes until hard-boiled.

  • 2

    Drain the hot water and immediately cool the eggs in an ice bath. Once cooled, peel and chop the eggs into bite-sized pieces.

  • 3

    In a medium bowl, combine chopped eggs, Greek yogurt, chopped celery, and fresh dill.

  • 4

    Add lemon juice, and season with salt and pepper to taste. Stir gently until all ingredients are well mixed.

  • 5

    Wash and separate the butter lettuce leaves, making sure they are clean and dry.

  • 6

    Spoon a generous portion of the egg salad into each lettuce leaf. Enjoy as a refreshing wrap!

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 light yet satisfying twist on classic egg salad by combining tender hard-boiled eggs with creamy Greek yogurt, crisp celery, and a burst of fresh dill. Wrapped in refreshing butter lettuce leaves, this dish offers a perfect balance of flavor and texture for a healthy meal any time of day.

NUTRITION

383kcal
Protein
35g
Fat
24.1g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Plain Whole Milk Greek Yogurt

1/2 cup chopped Celery

1 tablespoon Fresh Dill

1 tablespoon Lemon Juice

3 cups Butter Lettuce

Salt and Pepper to taste

PREPARATION

  • 1

    Place eggs in a small saucepan and cover with water. Bring to a boil and let simmer for 10 minutes until hard-boiled.

  • 2

    Drain the hot water and immediately cool the eggs in an ice bath. Once cooled, peel and chop the eggs into bite-sized pieces.

  • 3

    In a medium bowl, combine chopped eggs, Greek yogurt, chopped celery, and fresh dill.

  • 4

    Add lemon juice, and season with salt and pepper to taste. Stir gently until all ingredients are well mixed.

  • 5

    Wash and separate the butter lettuce leaves, making sure they are clean and dry.

  • 6

    Spoon a generous portion of the egg salad into each lettuce leaf. Enjoy as a refreshing wrap!