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 twist on classic egg salad, featuring tender chopped eggs mixed with nonfat Greek yogurt, crisp celery, and fresh dill. Wrapped in crisp romaine lettuce leaves, this dish offers a light yet satisfying meal perfect for any time of day.

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NUTRITION

118kcal
Protein
13.2g
Fat
5g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 teaspoon Dijon Mustard (5g)

2 teaspoons Fresh Dill

3 Romaine Lettuce Leaves (60g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Then, cool the eggs in ice water before peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, diced celery, Dijon mustard, and fresh dill to the bowl with the chopped eggs.

  • 4

    Gently mix all the ingredients together, and season with salt and black pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and scoop a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy your light, protein-packed 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

A refreshing twist on classic egg salad, featuring tender chopped eggs mixed with nonfat Greek yogurt, crisp celery, and fresh dill. Wrapped in crisp romaine lettuce leaves, this dish offers a light yet satisfying meal perfect for any time of day.

NUTRITION

118kcal
Protein
13.2g
Fat
5g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup diced Celery (25g)

1 teaspoon Dijon Mustard (5g)

2 teaspoons Fresh Dill

3 Romaine Lettuce Leaves (60g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Then, cool the eggs in ice water before peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, diced celery, Dijon mustard, and fresh dill to the bowl with the chopped eggs.

  • 4

    Gently mix all the ingredients together, and season with salt and black pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and scoop a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy your light, protein-packed meal.