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 refreshing twist on a classic egg salad with a creamy, tangy blend of nonfat Greek yogurt and a touch of low-fat cottage cheese, perfectly accented by fresh dill, celery, and red onion. Wrapped in crisp romaine lettuce leaves, this dish is a satisfying, protein-packed meal that's light yet indulgent.

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NUTRITION

352kcal
Protein
33.1g
Fat
20.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Cottage Cheese

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

1/4 cup diced Celery

1 tbsp finely diced Red Onion

3 Romaine Lettuce Leaves

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, let simmer for 9-10 minutes, then cool them in an ice bath.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, low-fat cottage cheese, Dijon mustard, and chopped fresh dill.

  • 4

    Add diced celery and red onion to the bowl. Season with salt and black pepper to taste. Gently stir until all ingredients are evenly mixed.

  • 5

    Lay out the romaine lettuce leaves and distribute the egg salad evenly among them.

  • 6

    Serve immediately for a crisp and refreshing meal, or chill in the fridge for later consumption.

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 refreshing twist on a classic egg salad with a creamy, tangy blend of nonfat Greek yogurt and a touch of low-fat cottage cheese, perfectly accented by fresh dill, celery, and red onion. Wrapped in crisp romaine lettuce leaves, this dish is a satisfying, protein-packed meal that's light yet indulgent.

NUTRITION

352kcal
Protein
33.1g
Fat
20.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Cottage Cheese

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

1/4 cup diced Celery

1 tbsp finely diced Red Onion

3 Romaine Lettuce Leaves

Salt and Black Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, let simmer for 9-10 minutes, then cool them in an ice bath.

  • 2

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt, low-fat cottage cheese, Dijon mustard, and chopped fresh dill.

  • 4

    Add diced celery and red onion to the bowl. Season with salt and black pepper to taste. Gently stir until all ingredients are evenly mixed.

  • 5

    Lay out the romaine lettuce leaves and distribute the egg salad evenly among them.

  • 6

    Serve immediately for a crisp and refreshing meal, or chill in the fridge for later consumption.