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 mixed with nonfat Greek yogurt, celery, and fresh dill, all perfectly nestled in crisp romaine lettuce wraps. This egg salad is creamy, tangy, and bursting with fresh flavors, offering a balanced meal suitable for any time of day.

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NUTRITION

397kcal
Protein
32.1g
Fat
24.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, diced

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

1 tbsp Chia Seeds

4 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool before peeling.

  • 2

    Chop the peeled eggs roughly and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, diced celery, Dijon mustard, chopped fresh dill, and chia seeds to the eggs. Gently mix until well combined.

  • 4

    Season with a pinch of salt and pepper to taste.

  • 5

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

  • 6

    Serve immediately and enjoy this light, creamy, and nutritious meal.

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 mixed with nonfat Greek yogurt, celery, and fresh dill, all perfectly nestled in crisp romaine lettuce wraps. This egg salad is creamy, tangy, and bursting with fresh flavors, offering a balanced meal suitable for any time of day.

NUTRITION

397kcal
Protein
32.1g
Fat
24.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, diced

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

1 tbsp Chia Seeds

4 Romaine Lettuce Leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool before peeling.

  • 2

    Chop the peeled eggs roughly and place them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, diced celery, Dijon mustard, chopped fresh dill, and chia seeds to the eggs. Gently mix until well combined.

  • 4

    Season with a pinch of salt and pepper to taste.

  • 5

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

  • 6

    Serve immediately and enjoy this light, creamy, and nutritious meal.