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 the classic egg salad with a creamy, tangy dressing infused with fresh dill, all wrapped in crisp lettuce leaves. This versatile dish is perfect for breakfast, lunch, or dinner, boasting a delightful balance of textures and flavors.

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NUTRITION

376kcal
Protein
35.2g
Fat
20.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1 stalk Celery (40g)

2 tsp Fresh Dill

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves (70g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 10 minutes. Drain and cool before peeling.

  • 2

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

  • 3

    Finely chop the celery and add it to the eggs.

  • 4

    In a small bowl, combine the nonfat Greek yogurt, Dijon mustard, fresh dill, salt, and pepper. Mix until well blended.

  • 5

    Pour the yogurt dressing over the egg and celery mixture and gently fold together until evenly coated.

  • 6

    Separate and wash the romaine lettuce leaves, then pat them dry.

  • 7

    Spoon a generous portion of the egg salad onto each lettuce leaf, wrap, and 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 refreshing twist on the classic egg salad with a creamy, tangy dressing infused with fresh dill, all wrapped in crisp lettuce leaves. This versatile dish is perfect for breakfast, lunch, or dinner, boasting a delightful balance of textures and flavors.

NUTRITION

376kcal
Protein
35.2g
Fat
20.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1 stalk Celery (40g)

2 tsp Fresh Dill

1 tsp Dijon Mustard

2 Romaine Lettuce Leaves (70g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 10 minutes. Drain and cool before peeling.

  • 2

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

  • 3

    Finely chop the celery and add it to the eggs.

  • 4

    In a small bowl, combine the nonfat Greek yogurt, Dijon mustard, fresh dill, salt, and pepper. Mix until well blended.

  • 5

    Pour the yogurt dressing over the egg and celery mixture and gently fold together until evenly coated.

  • 6

    Separate and wash the romaine lettuce leaves, then pat them dry.

  • 7

    Spoon a generous portion of the egg salad onto each lettuce leaf, wrap, and serve immediately.