Name: Creamy Dill Egg Salad Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large Eggs; 0.33 cup Nonfat Greek Yogurt; 0.25 cup diced Celery; 2 tbsp Fresh Dill, chopped; 1 tsp Lemon Juice; 0.25 tsp Salt; 0.25 tsp Black Pepper; 3 Romaine Lettuce Leaves

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

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Lettuce Wraps

Savor a light and refreshing take on egg salad! Tender hard-boiled eggs are combined with tangy nonfat Greek yogurt, crisp celery, and aromatic fresh dill, all brightened with a squeeze of lemon juice. Wrapped in crisp romaine lettuce leaves, this dish is a perfect balance of creamy texture and fresh crunch, ideal for any meal of the day.

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NUTRITION

Protein

32.9g

Fat

20.4g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

0.33 cup Nonfat Greek Yogurt

0.25 cup diced Celery

2 tbsp Fresh Dill, chopped

1 tsp Lemon Juice

0.25 tsp Salt

0.25 tsp Black Pepper

3 Romaine Lettuce Leaves

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PREPARATION

1
Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes to hard-boil.
2
Drain the hot water and cool the eggs under cold running water. Peel the eggs once they’re completely cooled.
3
Chop the hard-boiled eggs into bite-sized pieces and transfer them to a mixing bowl.
4
Add the nonfat Greek yogurt, diced celery, chopped dill, and lemon juice to the eggs.
5
Season with salt and black pepper, then gently stir all the ingredients until well combined.
6
Lay the Romaine lettuce leaves flat on a plate and spoon the egg salad mixture evenly among them.
7
Serve immediately for a fresh, crisp wrap, or chill for 20 minutes to allow the flavors to meld.