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

Delight in these refreshing, protein-packed lettuce wraps featuring a creamy egg salad with vibrant dill, crisp celery, and a tangy dash of Dijon mustard. Each bite is a satisfying combination of velvety textures and fresh flavors, perfect for a quick, balanced meal any time of the day.

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NUTRITION

335kcal
Protein
34.4g
Fat
20.5g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Large Egg White

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup Celery, diced

1 tbsp Fresh Dill, chopped

3 Romaine Lettuce Leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, reduce heat to simmer for 10 minutes.

  • 2

    Cool the eggs in an ice bath, peel them, and chop roughly. Separate the egg white from one additional egg and finely chop it.

  • 3

    In a bowl, combine the chopped eggs, chopped egg white, nonfat Greek yogurt, Dijon mustard, diced celery, and fresh dill.

  • 4

    Season the mixture with salt and pepper to taste, stirring gently until evenly mixed.

  • 5

    Rinse and dry the romaine lettuce leaves, then spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately as a refreshing, portable wrap for a nutritious meal.

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

Delight in these refreshing, protein-packed lettuce wraps featuring a creamy egg salad with vibrant dill, crisp celery, and a tangy dash of Dijon mustard. Each bite is a satisfying combination of velvety textures and fresh flavors, perfect for a quick, balanced meal any time of the day.

NUTRITION

335kcal
Protein
34.4g
Fat
20.5g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Large Egg White

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup Celery, diced

1 tbsp Fresh Dill, chopped

3 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, reduce heat to simmer for 10 minutes.

  • 2

    Cool the eggs in an ice bath, peel them, and chop roughly. Separate the egg white from one additional egg and finely chop it.

  • 3

    In a bowl, combine the chopped eggs, chopped egg white, nonfat Greek yogurt, Dijon mustard, diced celery, and fresh dill.

  • 4

    Season the mixture with salt and pepper to taste, stirring gently until evenly mixed.

  • 5

    Rinse and dry the romaine lettuce leaves, then spoon the egg salad mixture onto each leaf.

  • 6

    Serve immediately as a refreshing, portable wrap for a nutritious meal.