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 protein-packed, refreshing twist on the classic egg salad by using light Greek yogurt and fresh dill. This dish combines the creamy texture of eggs with the zesty pop of Dijon mustard and crisp butter lettuce cups, making it a versatile meal that fits perfectly into your clean-eating lifestyle.

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NUTRITION

344kcal
Protein
32.1g
Fat
20.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill

4 butter lettuce leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and cover, letting the eggs sit for 10-12 minutes.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool completely, then peel the eggs.

  • 3

    Chop the peeled eggs into bite-sized pieces and transfer them to a mixing bowl.

  • 4

    Add the Greek yogurt, Dijon mustard, and freshly chopped dill to the eggs. Season with salt and pepper, and gently mix until well combined.

  • 5

    Lay out the butter lettuce leaves on a serving plate. Spoon a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy these refreshing, creamy lettuce wraps.

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 protein-packed, refreshing twist on the classic egg salad by using light Greek yogurt and fresh dill. This dish combines the creamy texture of eggs with the zesty pop of Dijon mustard and crisp butter lettuce cups, making it a versatile meal that fits perfectly into your clean-eating lifestyle.

NUTRITION

344kcal
Protein
32.1g
Fat
20.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill

4 butter lettuce leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and cover, letting the eggs sit for 10-12 minutes.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool completely, then peel the eggs.

  • 3

    Chop the peeled eggs into bite-sized pieces and transfer them to a mixing bowl.

  • 4

    Add the Greek yogurt, Dijon mustard, and freshly chopped dill to the eggs. Season with salt and pepper, and gently mix until well combined.

  • 5

    Lay out the butter lettuce leaves on a serving plate. Spoon a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately and enjoy these refreshing, creamy lettuce wraps.