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 the classic egg salad by combining hard-boiled eggs with creamy nonfat Greek yogurt, tangy mustard, and fresh dill, all nestled in crisp lettuce leaves. This light yet satisfying dish delivers a burst of flavor with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

356kcal
Protein
34.9g
Fat
20.4g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (hard-boiled)

1/2 cup Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill, chopped

1 teaspoon Lemon Juice

4 Romaine Lettuce Leaves

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then simmering for 9-10 minutes. Cool eggs under cold water and peel them.

  • 2

    Chop the peeled eggs roughly and place them in a medium mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, lemon juice, and chopped fresh dill to the eggs.

  • 4

    Season the mixture with salt and pepper, then gently fold until well combined and creamy.

  • 5

    Separate and wash the romaine lettuce leaves, pat dry, and lay them out on a plate.

  • 6

    Scoop generous portions of the egg salad onto each lettuce leaf, wrap, 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 refreshing twist on the classic egg salad by combining hard-boiled eggs with creamy nonfat Greek yogurt, tangy mustard, and fresh dill, all nestled in crisp lettuce leaves. This light yet satisfying dish delivers a burst of flavor with every bite.

NUTRITION

356kcal
Protein
34.9g
Fat
20.4g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (hard-boiled)

1/2 cup Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill, chopped

1 teaspoon Lemon Juice

4 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then simmering for 9-10 minutes. Cool eggs under cold water and peel them.

  • 2

    Chop the peeled eggs roughly and place them in a medium mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, lemon juice, and chopped fresh dill to the eggs.

  • 4

    Season the mixture with salt and pepper, then gently fold until well combined and creamy.

  • 5

    Separate and wash the romaine lettuce leaves, pat dry, and lay them out on a plate.

  • 6

    Scoop generous portions of the egg salad onto each lettuce leaf, wrap, and serve immediately.