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 and refreshing twist on traditional egg salad. Creamy, tangy Greek yogurt elevates the tender chopped eggs, accented by fresh dill, crispy celery, and a hint of Dijon mustard, all served wrapped in crisp lettuce for a satisfying bite.

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NUTRITION

340kcal
Protein
31.2g
Fat
20.2g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

1 tbsp Fresh Dill

1/4 cup chopped Celery

2 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then simmer for about 9-10 minutes. Cool and peel the eggs.

  • 2

    Chop the cooled eggs into bite-sized pieces and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, fresh lemon juice, and chopped fresh dill to the eggs. Mix gently until well combined.

  • 4

    Stir in the chopped celery for added crunch and freshness.

  • 5

    Lay out the Romaine lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Season with salt and pepper to taste, and serve immediately.

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 and refreshing twist on traditional egg salad. Creamy, tangy Greek yogurt elevates the tender chopped eggs, accented by fresh dill, crispy celery, and a hint of Dijon mustard, all served wrapped in crisp lettuce for a satisfying bite.

NUTRITION

340kcal
Protein
31.2g
Fat
20.2g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

1 tbsp Fresh Dill

1/4 cup chopped Celery

2 Romaine Lettuce Leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then simmer for about 9-10 minutes. Cool and peel the eggs.

  • 2

    Chop the cooled eggs into bite-sized pieces and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, fresh lemon juice, and chopped fresh dill to the eggs. Mix gently until well combined.

  • 4

    Stir in the chopped celery for added crunch and freshness.

  • 5

    Lay out the Romaine lettuce leaves and spoon the egg salad mixture onto each leaf.

  • 6

    Season with salt and pepper to taste, and serve immediately.