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 versatile, protein-packed dish that features tender hard-boiled eggs blended with tangy nonfat Greek yogurt, fresh dill, and crunchy celery, all served in crisp Romaine lettuce leaves. This dish is light yet satisfying, perfect for any time of the day.

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NUTRITION

371kcal
Protein
37.4g
Fat
20g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (hard-boiled)

1/2 cup Nonfat Greek Yogurt

1 Celery stalk, diced

1 tbsp Fresh Dill, chopped

1 tsp Yellow Mustard

3 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 then simmer for 10-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, yellow mustard, diced celery, and chopped fresh dill.

  • 4

    Season the mixture with salt and pepper to taste, and gently stir to combine all ingredients.

  • 5

    Scoop the egg salad onto fresh Romaine lettuce leaves, using them as wraps. 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

A versatile, protein-packed dish that features tender hard-boiled eggs blended with tangy nonfat Greek yogurt, fresh dill, and crunchy celery, all served in crisp Romaine lettuce leaves. This dish is light yet satisfying, perfect for any time of the day.

NUTRITION

371kcal
Protein
37.4g
Fat
20g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (hard-boiled)

1/2 cup Nonfat Greek Yogurt

1 Celery stalk, diced

1 tbsp Fresh Dill, chopped

1 tsp Yellow Mustard

3 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 then simmer for 10-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, yellow mustard, diced celery, and chopped fresh dill.

  • 4

    Season the mixture with salt and pepper to taste, and gently stir to combine all ingredients.

  • 5

    Scoop the egg salad onto fresh Romaine lettuce leaves, using them as wraps. Serve immediately.