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 fresh spin on a classic with these Creamy Dill Egg Salad Lettuce Wraps. The recipe features tender hard-boiled eggs combined with a tangy, creamy dressing of non-fat Greek yogurt, Dijon mustard, lemon juice, and fresh dill, all nestled in crisp lettuce leaves. Perfectly balanced for a light yet satisfying meal any time of the day.

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NUTRITION

119kcal
Protein
15.5g
Fat
5.4g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Egg White

1/4 cup Non-Fat Greek Yogurt

1 tablespoon Dijon Mustard

1 tablespoon Lemon Juice

2 tablespoons Fresh Dill (chopped)

Salt and Pepper to taste

4 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Place the eggs and the additional egg white in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for about 8-10 minutes until hard-boiled.

  • 2

    Once cooked, drain the hot water and transfer the eggs to an ice bath for a few minutes to cool. Peel the eggs and roughly chop them.

  • 3

    In a large bowl, combine the chopped eggs with non-fat Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Season with salt and pepper to taste.

  • 4

    Mix gently until all ingredients are well incorporated.

  • 5

    Plate the mixture onto individual Romaine lettuce leaves. Serve immediately, enjoying the fresh crunch of the lettuce wrapping the creamy egg salad.

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 fresh spin on a classic with these Creamy Dill Egg Salad Lettuce Wraps. The recipe features tender hard-boiled eggs combined with a tangy, creamy dressing of non-fat Greek yogurt, Dijon mustard, lemon juice, and fresh dill, all nestled in crisp lettuce leaves. Perfectly balanced for a light yet satisfying meal any time of the day.

NUTRITION

119kcal
Protein
15.5g
Fat
5.4g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Egg White

1/4 cup Non-Fat Greek Yogurt

1 tablespoon Dijon Mustard

1 tablespoon Lemon Juice

2 tablespoons Fresh Dill (chopped)

Salt and Pepper to taste

4 Romaine Lettuce Leaves

PREPARATION

  • 1

    Place the eggs and the additional egg white in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for about 8-10 minutes until hard-boiled.

  • 2

    Once cooked, drain the hot water and transfer the eggs to an ice bath for a few minutes to cool. Peel the eggs and roughly chop them.

  • 3

    In a large bowl, combine the chopped eggs with non-fat Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Season with salt and pepper to taste.

  • 4

    Mix gently until all ingredients are well incorporated.

  • 5

    Plate the mixture onto individual Romaine lettuce leaves. Serve immediately, enjoying the fresh crunch of the lettuce wrapping the creamy egg salad.