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 light yet satisfying twist on classic egg salad served in crisp lettuce wraps. The creaminess from nonfat Greek yogurt paired with tangy Dijon mustard and freshly chopped dill creates a refreshing combination perfect for a quick breakfast, lunch, or dinner.

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NUTRITION

365kcal
Protein
38.5g
Fat
20.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tbsp Fresh Dill

4 tbsp chopped Celery

2 tbsp chopped Red Onion

4 Romaine Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 9-10 minutes. Drain and cool the eggs in cold water.

  • 2

    Peel the eggs and chop them coarsely in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and finely chopped fresh dill to the eggs. Mix gently.

  • 4

    Incorporate the chopped celery and red onion into the egg mixture. Season with salt and pepper to taste.

  • 5

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

  • 6

    Serve immediately as a refreshing wrap, or chill in the fridge for a cool, satisfying 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

Enjoy a light yet satisfying twist on classic egg salad served in crisp lettuce wraps. The creaminess from nonfat Greek yogurt paired with tangy Dijon mustard and freshly chopped dill creates a refreshing combination perfect for a quick breakfast, lunch, or dinner.

NUTRITION

365kcal
Protein
38.5g
Fat
20.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tbsp Fresh Dill

4 tbsp chopped Celery

2 tbsp chopped Red Onion

4 Romaine Lettuce Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 9-10 minutes. Drain and cool the eggs in cold water.

  • 2

    Peel the eggs and chop them coarsely in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, Dijon mustard, and finely chopped fresh dill to the eggs. Mix gently.

  • 4

    Incorporate the chopped celery and red onion into the egg mixture. Season with salt and pepper to taste.

  • 5

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

  • 6

    Serve immediately as a refreshing wrap, or chill in the fridge for a cool, satisfying meal.