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 burst of herbaceous dill wrapped in crisp lettuce leaves. This creamy, tangy egg salad is both satisfying and flavorful, making it a versatile choice for any meal of the day.

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NUTRITION

112kcal
Protein
11.9g
Fat
5.1g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill, chopped

1 tbsp celery, chopped

2 romaine lettuce leaves

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, chopped dill, and celery. Mix until all ingredients are gently incorporated.

  • 4

    Season the egg salad with salt and freshly ground black pepper to taste.

  • 5

    Scoop the egg salad onto the romaine lettuce leaves, using them as wraps. Serve immediately.

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 burst of herbaceous dill wrapped in crisp lettuce leaves. This creamy, tangy egg salad is both satisfying and flavorful, making it a versatile choice for any meal of the day.

NUTRITION

112kcal
Protein
11.9g
Fat
5.1g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill, chopped

1 tbsp celery, chopped

2 romaine lettuce leaves

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, chopped dill, and celery. Mix until all ingredients are gently incorporated.

  • 4

    Season the egg salad with salt and freshly ground black pepper to taste.

  • 5

    Scoop the egg salad onto the romaine lettuce leaves, using them as wraps. Serve immediately.