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 fresh twist on a classic egg salad with creamy nonfat Greek yogurt, fragrant dill, and crisp celery all wrapped in cool butter lettuce. This dish offers a satisfying blend of textures and a burst of herby flavor perfect for a wholesome meal any time of day.

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NUTRITION

369kcal
Protein
38.0g
Fat
20.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/2 cup nonfat Greek yogurt (125g)

1 tsp Dijon mustard

1/4 cup diced celery

1 tbsp chopped fresh dill

2 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 over medium-high heat, then reduce the heat and simmer for 9-10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath or run under cold water to cool. Once cooled, peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, diced celery, and chopped dill. Mix until evenly combined.

  • 4

    Season the egg mixture with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves and spoon the egg salad mixture into the center of each leaf.

  • 6

    Fold the lettuce around the filling and serve immediately, or chill for later consumption.

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 fresh twist on a classic egg salad with creamy nonfat Greek yogurt, fragrant dill, and crisp celery all wrapped in cool butter lettuce. This dish offers a satisfying blend of textures and a burst of herby flavor perfect for a wholesome meal any time of day.

NUTRITION

369kcal
Protein
38.0g
Fat
20.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/2 cup nonfat Greek yogurt (125g)

1 tsp Dijon mustard

1/4 cup diced celery

1 tbsp chopped fresh dill

2 butter lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 9-10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath or run under cold water to cool. Once cooled, peel the eggs and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, diced celery, and chopped dill. Mix until evenly combined.

  • 4

    Season the egg mixture with salt and pepper to taste.

  • 5

    Lay out the butter lettuce leaves and spoon the egg salad mixture into the center of each leaf.

  • 6

    Fold the lettuce around the filling and serve immediately, or chill for later consumption.