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 refreshing twist on traditional egg salad with this light yet satisfying recipe. Hard-boiled eggs are chopped and combined with a creamy blend of nonfat Greek yogurt, fresh dill, a hint of mustard, and crisp celery, then served in buttery lettuce wraps for a meal that's as delightful in texture as it is in flavor.

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NUTRITION

125kcal
Protein
13.5g
Fat
5.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Nonfat Greek Yogurt

2 tablespoons Fresh Dill

1 teaspoon Dijon Mustard

1 stalk Celery

2 cups Butter Lettuce

1 teaspoon Lemon Juice

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 10 minutes to hard boil.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and roughly chop the eggs once they have cooled completely.

  • 3

    In a bowl, combine the chopped eggs with the nonfat Greek yogurt, fresh dill, Dijon mustard, and lemon juice.

  • 4

    Dice the celery into small pieces and add to the egg mixture. Season with salt and pepper to taste, stirring until well mixed.

  • 5

    Separate the butter lettuce leaves and fill each leaf with a generous scoop of the creamy egg salad.

  • 6

    Serve immediately, enjoying the crisp lettuce with the creamy savory egg salad.

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 refreshing twist on traditional egg salad with this light yet satisfying recipe. Hard-boiled eggs are chopped and combined with a creamy blend of nonfat Greek yogurt, fresh dill, a hint of mustard, and crisp celery, then served in buttery lettuce wraps for a meal that's as delightful in texture as it is in flavor.

NUTRITION

125kcal
Protein
13.5g
Fat
5.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Nonfat Greek Yogurt

2 tablespoons Fresh Dill

1 teaspoon Dijon Mustard

1 stalk Celery

2 cups Butter Lettuce

1 teaspoon Lemon Juice

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 10 minutes to hard boil.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and roughly chop the eggs once they have cooled completely.

  • 3

    In a bowl, combine the chopped eggs with the nonfat Greek yogurt, fresh dill, Dijon mustard, and lemon juice.

  • 4

    Dice the celery into small pieces and add to the egg mixture. Season with salt and pepper to taste, stirring until well mixed.

  • 5

    Separate the butter lettuce leaves and fill each leaf with a generous scoop of the creamy egg salad.

  • 6

    Serve immediately, enjoying the crisp lettuce with the creamy savory egg salad.