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 the fresh and zesty flavors of this Creamy Dill Egg Salad, perfectly nestled inside crisp lettuce leaves. The creamy dressing made with nonfat Greek yogurt and fragrant dill elevates the classic egg salad, delivering a delightful balance of tanginess and herbaceous brightness with every bite.

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NUTRITION

155kcal
Protein
17.8g
Fat
6.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

2 stalks Celery

1 tablespoon Dijon Mustard

1 tablespoon Fresh Dill

3 Lettuce Leaves

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and boiling for 9-12 minutes. Drain and transfer to a bowl of ice water to cool.

  • 2

    Peel the cooled eggs and roughly chop them into bite-sized pieces.

  • 3

    Finely dice the celery and combine it with the chopped eggs in a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, fresh dill, and lemon juice into the bowl. Mix gently until all ingredients are well incorporated. Season with salt and pepper to taste.

  • 5

    Rinse and pat dry the lettuce leaves. Spoon the egg salad mixture evenly onto the leaves.

  • 6

    Serve immediately as a refreshing wrap, or chill in the refrigerator for 20 minutes for a cooler dish.

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 the fresh and zesty flavors of this Creamy Dill Egg Salad, perfectly nestled inside crisp lettuce leaves. The creamy dressing made with nonfat Greek yogurt and fragrant dill elevates the classic egg salad, delivering a delightful balance of tanginess and herbaceous brightness with every bite.

NUTRITION

155kcal
Protein
17.8g
Fat
6.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

2 stalks Celery

1 tablespoon Dijon Mustard

1 tablespoon Fresh Dill

3 Lettuce Leaves

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and boiling for 9-12 minutes. Drain and transfer to a bowl of ice water to cool.

  • 2

    Peel the cooled eggs and roughly chop them into bite-sized pieces.

  • 3

    Finely dice the celery and combine it with the chopped eggs in a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, fresh dill, and lemon juice into the bowl. Mix gently until all ingredients are well incorporated. Season with salt and pepper to taste.

  • 5

    Rinse and pat dry the lettuce leaves. Spoon the egg salad mixture evenly onto the leaves.

  • 6

    Serve immediately as a refreshing wrap, or chill in the refrigerator for 20 minutes for a cooler dish.