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 these light and refreshing creamy dill egg salad lettuce wraps that balance classic comfort with a modern twist. Tender, hard-boiled eggs combined with tangy nonfat Greek yogurt, fresh celery, red onion, and a burst of dill make each bite both flavorful and nutritious, encased in crisp lettuce leaves.

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NUTRITION

143kcal
Protein
16.9g
Fat
5.3g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/3 cup Nonfat Greek Yogurt (~80g)

1 stalk Celery (~40g)

2 tbsp Red Onion (~20g)

2 tbsp Fresh Dill (~5g)

1 tsp Dijon Mustard (~5g)

4 Lettuce Leaves (~40g)

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes until hard-boiled. Cool eggs in an ice bath, then peel and chop roughly.

  • 2

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

  • 3

    Season the mixture generously with salt and pepper while gently folding all the ingredients until well blended.

  • 4

    Wash and pat dry the lettuce leaves. Scoop a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately for a refreshing, protein-packed meal, or chill for an extra cool experience.

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 these light and refreshing creamy dill egg salad lettuce wraps that balance classic comfort with a modern twist. Tender, hard-boiled eggs combined with tangy nonfat Greek yogurt, fresh celery, red onion, and a burst of dill make each bite both flavorful and nutritious, encased in crisp lettuce leaves.

NUTRITION

143kcal
Protein
16.9g
Fat
5.3g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/3 cup Nonfat Greek Yogurt (~80g)

1 stalk Celery (~40g)

2 tbsp Red Onion (~20g)

2 tbsp Fresh Dill (~5g)

1 tsp Dijon Mustard (~5g)

4 Lettuce Leaves (~40g)

Salt & Pepper to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes until hard-boiled. Cool eggs in an ice bath, then peel and chop roughly.

  • 2

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

  • 3

    Season the mixture generously with salt and pepper while gently folding all the ingredients until well blended.

  • 4

    Wash and pat dry the lettuce leaves. Scoop a generous portion of the egg salad onto each leaf.

  • 5

    Serve immediately for a refreshing, protein-packed meal, or chill for an extra cool experience.