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 refreshing take on a classic egg salad that features creamy nonfat Greek yogurt and fresh dill mixed with tender hard-boiled eggs, crunchy celery, and a hint of Dijon mustard. Served in crisp lettuce leaves, this dish offers a satisfying balance of flavors and textures—perfect for a light yet protein-packed meal any time of day.

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NUTRITION

414kcal
Protein
36.7g
Fat
25.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat plain Greek yogurt

1 stalk celery, chopped

1 tablespoon red onion, finely diced

1 tablespoon fresh dill, chopped

1 teaspoon Dijon mustard

Salt and pepper to taste

3 lettuce leaves

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat, then let simmer for 10 minutes until hard-boiled.

  • 2

    Drain and rinse the eggs under cold water. Peel them once cooled and chop roughly.

  • 3

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

  • 4

    Season with salt and pepper to taste and stir well until all ingredients are evenly mixed.

  • 5

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

  • 6

    Serve immediately or chill for a refreshing cool 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

A refreshing take on a classic egg salad that features creamy nonfat Greek yogurt and fresh dill mixed with tender hard-boiled eggs, crunchy celery, and a hint of Dijon mustard. Served in crisp lettuce leaves, this dish offers a satisfying balance of flavors and textures—perfect for a light yet protein-packed meal any time of day.

NUTRITION

414kcal
Protein
36.7g
Fat
25.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat plain Greek yogurt

1 stalk celery, chopped

1 tablespoon red onion, finely diced

1 tablespoon fresh dill, chopped

1 teaspoon Dijon mustard

Salt and pepper to taste

3 lettuce leaves

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat, then let simmer for 10 minutes until hard-boiled.

  • 2

    Drain and rinse the eggs under cold water. Peel them once cooled and chop roughly.

  • 3

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

  • 4

    Season with salt and pepper to taste and stir well until all ingredients are evenly mixed.

  • 5

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

  • 6

    Serve immediately or chill for a refreshing cool meal.