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

A refreshing, protein-packed egg salad bursting with fresh dill, crisp celery, and a tangy twist from Greek yogurt and lemon juice. Wrapped in cool, crunchy lettuce leaves, this dish is perfect for a light yet satisfying meal any time of day.

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NUTRITION

147kcal
Protein
17.1g
Fat
5.5g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Greek Yogurt (122g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Dill (2g)

1 stalk Celery (40g)

1 tbsp Red Onion (15g)

1 tsp Lemon Juice (5g)

2 Romaine Lettuce Leaves (50g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing it to a boil, then simmering for 9-12 minutes. Drain and cool the eggs under cold running water.

  • 2

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

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh dill, diced celery, and red onion.

  • 4

    Add lemon juice, salt, and pepper. Gently mix until all ingredients are well incorporated, adjusting seasoning to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Scoop the egg salad onto the leaves.

  • 6

    Serve immediately, enjoying the creamy, tangy egg salad wrapped in crisp lettuce.

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

A refreshing, protein-packed egg salad bursting with fresh dill, crisp celery, and a tangy twist from Greek yogurt and lemon juice. Wrapped in cool, crunchy lettuce leaves, this dish is perfect for a light yet satisfying meal any time of day.

NUTRITION

147kcal
Protein
17.1g
Fat
5.5g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Nonfat Greek Yogurt (122g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Dill (2g)

1 stalk Celery (40g)

1 tbsp Red Onion (15g)

1 tsp Lemon Juice (5g)

2 Romaine Lettuce Leaves (50g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing it to a boil, then simmering for 9-12 minutes. Drain and cool the eggs under cold running water.

  • 2

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

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh dill, diced celery, and red onion.

  • 4

    Add lemon juice, salt, and pepper. Gently mix until all ingredients are well incorporated, adjusting seasoning to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Scoop the egg salad onto the leaves.

  • 6

    Serve immediately, enjoying the creamy, tangy egg salad wrapped in crisp lettuce.