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 take on a classic egg salad, elevated with a tangy nonfat Greek yogurt base and fragrant fresh dill. This versatile dish is served in crisp romaine lettuce wraps, offering a perfect balance of protein and flavor ideal for any meal of the day.

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NUTRITION

437kcal
Protein
36.8g
Fat
25g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill

4 romaine lettuce leaves

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-12 minutes. Transfer eggs to an ice bath to cool before peeling.

  • 2

    Chop the cooled eggs roughly and place them in a mixing bowl.

  • 3

    Add the plain nonfat Greek yogurt, Dijon mustard, and freshly chopped dill to the eggs.

  • 4

    Season the mixture with salt and pepper to taste and gently mix until well combined.

  • 5

    Lay out the romaine lettuce leaves and scoop a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately as a refreshing, protein-packed meal for breakfast, lunch, or dinner.

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 take on a classic egg salad, elevated with a tangy nonfat Greek yogurt base and fragrant fresh dill. This versatile dish is served in crisp romaine lettuce wraps, offering a perfect balance of protein and flavor ideal for any meal of the day.

NUTRITION

437kcal
Protein
36.8g
Fat
25g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill

4 romaine lettuce leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-12 minutes. Transfer eggs to an ice bath to cool before peeling.

  • 2

    Chop the cooled eggs roughly and place them in a mixing bowl.

  • 3

    Add the plain nonfat Greek yogurt, Dijon mustard, and freshly chopped dill to the eggs.

  • 4

    Season the mixture with salt and pepper to taste and gently mix until well combined.

  • 5

    Lay out the romaine lettuce leaves and scoop a generous amount of the egg salad onto each leaf.

  • 6

    Serve immediately as a refreshing, protein-packed meal for breakfast, lunch, or dinner.