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 classic egg salad with a creamy Greek yogurt base enhanced by fresh dill, crunchy celery, and a hint of mustard. Served in crisp lettuce wraps, this light yet satisfying meal hits the ideal balance of protein and flavor, perfect for any meal of the day.

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NUTRITION

151kcal
Protein
17.5g
Fat
5.6g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

2 tbsp fresh dill, chopped

1 stalk celery, diced

1 green onion, sliced

1 tsp Dijon mustard

Salt & Pepper to taste

2 large lettuce leaves

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water, bring to a boil, then simmer for 9-12 minutes. Cool the eggs in ice water, peel, and roughly chop.

  • 2

    In a bowl, mix the chopped eggs with Greek yogurt, Dijon mustard, chopped dill, diced celery, and sliced green onion.

  • 3

    Season the egg mixture with salt and pepper to taste, ensuring the flavors are well balanced.

  • 4

    Spoon the creamy egg salad onto the lettuce leaves and gently wrap them.

  • 5

    Serve immediately or chill in the refrigerator for enhanced flavor.

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 classic egg salad with a creamy Greek yogurt base enhanced by fresh dill, crunchy celery, and a hint of mustard. Served in crisp lettuce wraps, this light yet satisfying meal hits the ideal balance of protein and flavor, perfect for any meal of the day.

NUTRITION

151kcal
Protein
17.5g
Fat
5.6g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

2 tbsp fresh dill, chopped

1 stalk celery, diced

1 green onion, sliced

1 tsp Dijon mustard

Salt & Pepper to taste

2 large lettuce leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water, bring to a boil, then simmer for 9-12 minutes. Cool the eggs in ice water, peel, and roughly chop.

  • 2

    In a bowl, mix the chopped eggs with Greek yogurt, Dijon mustard, chopped dill, diced celery, and sliced green onion.

  • 3

    Season the egg mixture with salt and pepper to taste, ensuring the flavors are well balanced.

  • 4

    Spoon the creamy egg salad onto the lettuce leaves and gently wrap them.

  • 5

    Serve immediately or chill in the refrigerator for enhanced flavor.