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

Savor a light yet satisfying twist on classic egg salad, where tender chopped eggs meet a creamy, tangy dill dressing, all scooped into crisp lettuce wraps. This dish delivers a delightful balance of rich flavors and textures, perfect for any meal of the day.

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NUTRITION

110kcal
Protein
13.1g
Fat
5.3g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

2 tbsp fresh dill, chopped

1/4 cup diced celery

2 romaine lettuce leaves

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10-12 minutes.

  • 2

    After cooking, cool the eggs under cold running water, peel them, and roughly chop into desired bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill, and diced celery. Mix gently until well combined. Season with salt and pepper to taste.

  • 4

    Lay out the romaine lettuce leaves on a serving plate. Scoop a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately, enjoying the light crunch of the lettuce paired with the creamy, dill-infused egg salad, perfect for breakfast, lunch, or dinner.

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

Savor a light yet satisfying twist on classic egg salad, where tender chopped eggs meet a creamy, tangy dill dressing, all scooped into crisp lettuce wraps. This dish delivers a delightful balance of rich flavors and textures, perfect for any meal of the day.

NUTRITION

110kcal
Protein
13.1g
Fat
5.3g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

2 tbsp fresh dill, chopped

1/4 cup diced celery

2 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10-12 minutes.

  • 2

    After cooking, cool the eggs under cold running water, peel them, and roughly chop into desired bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill, and diced celery. Mix gently until well combined. Season with salt and pepper to taste.

  • 4

    Lay out the romaine lettuce leaves on a serving plate. Scoop a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately, enjoying the light crunch of the lettuce paired with the creamy, dill-infused egg salad, perfect for breakfast, lunch, or dinner.