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 fresh twist on the classic egg salad with a creamy, tangy dressing made from nonfat Greek yogurt and fragrant dill. This egg salad is light enough to be enjoyed as a breakfast, lunch, or dinner option served in crisp lettuce wraps, offering a flourish of hydration and crunch to balance the richness of the eggs. Perfectly portioned for a nutritious, protein-packed meal.

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NUTRITION

476kcal
Protein
43.7g
Fat
30.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1/4 cup Nonfat Greek Yogurt

1/4 cup Celery, diced

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

4 Romaine Lettuce Leaves

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 and simmer for 10 minutes until hard-boiled. Allow eggs to cool and then peel them.

  • 2

    Chop the cooled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Add diced celery, Dijon mustard, and chopped fresh dill to the eggs.

  • 4

    Mix in nonfat Greek yogurt until the egg mixture is creamy. Season with salt and pepper to taste.

  • 5

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

  • 6

    Garnish with a sprinkle of extra dill if desired and serve immediately.

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 fresh twist on the classic egg salad with a creamy, tangy dressing made from nonfat Greek yogurt and fragrant dill. This egg salad is light enough to be enjoyed as a breakfast, lunch, or dinner option served in crisp lettuce wraps, offering a flourish of hydration and crunch to balance the richness of the eggs. Perfectly portioned for a nutritious, protein-packed meal.

NUTRITION

476kcal
Protein
43.7g
Fat
30.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1/4 cup Nonfat Greek Yogurt

1/4 cup Celery, diced

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

4 Romaine Lettuce Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and simmer for 10 minutes until hard-boiled. Allow eggs to cool and then peel them.

  • 2

    Chop the cooled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Add diced celery, Dijon mustard, and chopped fresh dill to the eggs.

  • 4

    Mix in nonfat Greek yogurt until the egg mixture is creamy. Season with salt and pepper to taste.

  • 5

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

  • 6

    Garnish with a sprinkle of extra dill if desired and serve immediately.