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 protein-packed twist on classic egg salad. This creamy dill version combines perfectly cooked eggs with a tangy nonfat Greek yogurt dressing, fresh dill, and a hint of Dijon mustard, all nestled in crisp lettuce leaves. It's a refreshing choice for any meal time while keeping your macros in check.

Try 3 days free, then $12.99 / mo.

NUTRITION

134kcal
Protein
16.5g
Fat
5.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 egg white

1/4 cup nonfat Greek yogurt

1 tbsp Dijon mustard

1 tsp fresh lemon juice

1 tbsp chopped fresh dill

3 romaine lettuce leaves

Salt and black pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10 minutes. Once done, place in an ice bath to cool.

  • 2

    Peel the eggs and chop them coarsely. Separate one egg white from an additional egg and finely chop it to boost extra protein without adding many calories.

  • 3

    In a mixing bowl, combine the chopped eggs and egg white with nonfat Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Mix gently until well combined.

  • 4

    Season the egg salad with salt and black pepper to taste.

  • 5

    Prepare the romaine lettuce leaves by washing and patting them dry.

  • 6

    Spoon the creamy egg salad onto each lettuce leaf, then 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 light yet protein-packed twist on classic egg salad. This creamy dill version combines perfectly cooked eggs with a tangy nonfat Greek yogurt dressing, fresh dill, and a hint of Dijon mustard, all nestled in crisp lettuce leaves. It's a refreshing choice for any meal time while keeping your macros in check.

NUTRITION

134kcal
Protein
16.5g
Fat
5.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 egg white

1/4 cup nonfat Greek yogurt

1 tbsp Dijon mustard

1 tsp fresh lemon juice

1 tbsp chopped fresh dill

3 romaine lettuce leaves

Salt and black pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for about 10 minutes. Once done, place in an ice bath to cool.

  • 2

    Peel the eggs and chop them coarsely. Separate one egg white from an additional egg and finely chop it to boost extra protein without adding many calories.

  • 3

    In a mixing bowl, combine the chopped eggs and egg white with nonfat Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Mix gently until well combined.

  • 4

    Season the egg salad with salt and black pepper to taste.

  • 5

    Prepare the romaine lettuce leaves by washing and patting them dry.

  • 6

    Spoon the creamy egg salad onto each lettuce leaf, then serve immediately.