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 classic egg salad with a creamy, tangy dressing infused with fresh dill. This dish combines tender hard-boiled eggs with a dollop of nonfat Greek yogurt and zesty Dijon, nestled in crisp lettuce leaves for a satisfying and protein-packed meal.

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NUTRITION

376kcal
Protein
38.5g
Fat
20.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1/4 cup nonfat plain Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 tablespoon fresh dill (chopped)

2 Romaine lettuce leaves

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs and egg whites in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Mix gently to combine.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Lay the Romaine lettuce leaves on a plate and spoon the creamy egg salad onto each leaf.

  • 6

    Serve immediately as a light, refreshing meal.

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 classic egg salad with a creamy, tangy dressing infused with fresh dill. This dish combines tender hard-boiled eggs with a dollop of nonfat Greek yogurt and zesty Dijon, nestled in crisp lettuce leaves for a satisfying and protein-packed meal.

NUTRITION

376kcal
Protein
38.5g
Fat
20.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1/4 cup nonfat plain Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 tablespoon fresh dill (chopped)

2 Romaine lettuce leaves

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs and egg whites in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Mix gently to combine.

  • 4

    Season the egg salad with salt and pepper to taste.

  • 5

    Lay the Romaine lettuce leaves on a plate and spoon the creamy egg salad onto each leaf.

  • 6

    Serve immediately as a light, refreshing meal.