Creamy Dill Egg Salad with Crisp Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dill Egg Salad with Crisp Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad with Crisp Lettuce Wraps

Enjoy a refreshing twist on classic egg salad! Tender, hard-boiled eggs are chopped and combined with creamy nonfat Greek yogurt, tangy Dijon mustard, and fresh dill, then served in crisp lettuce wraps for an elevated, protein-packed meal that's light yet satisfying.

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NUTRITION

139kcal
Protein
17.3g
Fat
5.3g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

0.75 cup Nonfat Plain Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill

3 Romaine Lettuce Leaves

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let eggs sit for 10-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and finely chopped fresh dill. Season with a pinch of salt and black pepper.

  • 4

    Mix gently until the ingredients are well combined and creamy.

  • 5

    Wash and dry the romaine lettuce leaves thoroughly. Spoon a generous portion of the egg salad onto each lettuce leaf.

  • 6

    Serve immediately as a refreshing wrap perfect for a light breakfast, lunch, or dinner.

Creamy Dill Egg Salad with Crisp Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dill Egg Salad with Crisp Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad with Crisp Lettuce Wraps

Enjoy a refreshing twist on classic egg salad! Tender, hard-boiled eggs are chopped and combined with creamy nonfat Greek yogurt, tangy Dijon mustard, and fresh dill, then served in crisp lettuce wraps for an elevated, protein-packed meal that's light yet satisfying.

NUTRITION

139kcal
Protein
17.3g
Fat
5.3g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

0.75 cup Nonfat Plain Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill

3 Romaine Lettuce Leaves

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let eggs sit for 10-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, and finely chopped fresh dill. Season with a pinch of salt and black pepper.

  • 4

    Mix gently until the ingredients are well combined and creamy.

  • 5

    Wash and dry the romaine lettuce leaves thoroughly. Spoon a generous portion of the egg salad onto each lettuce leaf.

  • 6

    Serve immediately as a refreshing wrap perfect for a light breakfast, lunch, or dinner.