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 light yet satisfying dish featuring tender, hard-boiled eggs mingled with a creamy dressing accented by fresh dill, crisp celery, and red onion. Wrapped in cool, crisp romaine leaves, this egg salad is a refreshing option for any time of day.

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NUTRITION

93kcal
Protein
8.4g
Fat
5.4g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1 tbsp Plain Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup chopped Celery

1 tbsp chopped Red Onion

1/2 tbsp chopped Fresh Dill

2 Romaine Lettuce Leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until fully hard-boiled.

  • 2

    Transfer eggs to a bowl of ice water to cool. Once cooled, peel and chop roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, and Dijon mustard. Stir in the chopped celery, red onion, and fresh dill.

  • 4

    Season with salt and pepper to taste and mix until well combined.

  • 5

    Spoon the egg salad onto washed romaine lettuce leaves, using them as wraps.

  • 6

    Serve immediately or chill for later enjoyment.

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 light yet satisfying dish featuring tender, hard-boiled eggs mingled with a creamy dressing accented by fresh dill, crisp celery, and red onion. Wrapped in cool, crisp romaine leaves, this egg salad is a refreshing option for any time of day.

NUTRITION

93kcal
Protein
8.4g
Fat
5.4g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1 tbsp Plain Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup chopped Celery

1 tbsp chopped Red Onion

1/2 tbsp chopped Fresh Dill

2 Romaine Lettuce Leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until fully hard-boiled.

  • 2

    Transfer eggs to a bowl of ice water to cool. Once cooled, peel and chop roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, and Dijon mustard. Stir in the chopped celery, red onion, and fresh dill.

  • 4

    Season with salt and pepper to taste and mix until well combined.

  • 5

    Spoon the egg salad onto washed romaine lettuce leaves, using them as wraps.

  • 6

    Serve immediately or chill for later enjoyment.