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, where tender chopped hard-boiled eggs are mixed with tangy nonfat Greek yogurt, crisp celery, and aromatic fresh dill. Served in crisp lettuce wraps, this dish offers a satisfying blend of creamy texture and crunchy freshness, perfect for any meal of the day.

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NUTRITION

405kcal
Protein
36.1g
Fat
25.4g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (250g)

1/4 cup nonfat Greek yogurt (60g)

1 stalk celery (40g)

1 teaspoon Dijon mustard (5g)

1 tablespoon fresh dill (2g)

3 butter lettuce leaves (50g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and then simmer for 9-12 minutes until hard-boiled.

  • 2

    Cool the eggs in an ice bath, peel, and chop them into small pieces.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, Dijon mustard, and finely chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Mix gently until all ingredients are well incorporated.

  • 5

    Scoop the egg salad onto butter lettuce leaves and serve as 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 refreshing twist on a classic egg salad, where tender chopped hard-boiled eggs are mixed with tangy nonfat Greek yogurt, crisp celery, and aromatic fresh dill. Served in crisp lettuce wraps, this dish offers a satisfying blend of creamy texture and crunchy freshness, perfect for any meal of the day.

NUTRITION

405kcal
Protein
36.1g
Fat
25.4g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (250g)

1/4 cup nonfat Greek yogurt (60g)

1 stalk celery (40g)

1 teaspoon Dijon mustard (5g)

1 tablespoon fresh dill (2g)

3 butter lettuce leaves (50g)

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and then simmer for 9-12 minutes until hard-boiled.

  • 2

    Cool the eggs in an ice bath, peel, and chop them into small pieces.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, Dijon mustard, and finely chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Mix gently until all ingredients are well incorporated.

  • 5

    Scoop the egg salad onto butter lettuce leaves and serve as wraps.