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 delicate blend of creamy, tangy egg salad enriched with fresh dill and a hint of Dijon mustard, served neatly wrapped in crisp romaine lettuce leaves. This refreshing dish offers a satisfying savory flavor and a satisfying texture perfect for any time of day.

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NUTRITION

361kcal
Protein
33.4g
Fat
21.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Nonfat Greek Yogurt (60g)

2 tbsp Fresh Dill, chopped (6g)

1 tsp Dijon Mustard (5g)

2 Romaine Lettuce Leaves (50g)

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, then reduce heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, fresh dill, Dijon mustard, and a pinch of salt and pepper. Stir gently until well mixed.

  • 4

    Lay the romaine lettuce leaves on a plate. Spoon a generous portion of the creamy egg salad onto each leaf.

  • 5

    Garnish with extra dill or a light sprinkle of pepper if desired, 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 delicate blend of creamy, tangy egg salad enriched with fresh dill and a hint of Dijon mustard, served neatly wrapped in crisp romaine lettuce leaves. This refreshing dish offers a satisfying savory flavor and a satisfying texture perfect for any time of day.

NUTRITION

361kcal
Protein
33.4g
Fat
21.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Nonfat Greek Yogurt (60g)

2 tbsp Fresh Dill, chopped (6g)

1 tsp Dijon Mustard (5g)

2 Romaine Lettuce Leaves (50g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain the hot water and cool the eggs under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, fresh dill, Dijon mustard, and a pinch of salt and pepper. Stir gently until well mixed.

  • 4

    Lay the romaine lettuce leaves on a plate. Spoon a generous portion of the creamy egg salad onto each leaf.

  • 5

    Garnish with extra dill or a light sprinkle of pepper if desired, and serve immediately.