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

Savor a light yet satisfying twist on classic egg salad. Creamy, tangy nonfat Greek yogurt replaces traditional mayonnaise in this recipe, while fresh dill and a hint of Dijon mustard brighten the savory blend. Served in crisp romaine lettuce leaves, this dish boasts a balanced medley of protein and fresh crunch, making it a perfect option any time of day.

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NUTRITION

351kcal
Protein
33.4g
Fat
20.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/3 cup nonfat Greek yogurt (80g)

1 stalk celery, diced (40g)

1 tbsp fresh dill, chopped (2g)

1 tsp Dijon mustard (5g)

2 romaine lettuce leaves (50g)

1 tsp lemon juice (5g)

Salt & pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, then simmering for 9-12 minutes. Once cooked, transfer the eggs to an ice bath to cool.

  • 2

    Peel the eggs and roughly chop them. In a medium bowl, add the chopped eggs.

  • 3

    Add the nonfat Greek yogurt, diced celery, chopped fresh dill, Dijon mustard, and lemon juice to the bowl.

  • 4

    Gently mix all ingredients until well combined. Season with salt and pepper to taste.

  • 5

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

  • 6

    Serve immediately and enjoy a crisp, protein-packed wrap.

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

Savor a light yet satisfying twist on classic egg salad. Creamy, tangy nonfat Greek yogurt replaces traditional mayonnaise in this recipe, while fresh dill and a hint of Dijon mustard brighten the savory blend. Served in crisp romaine lettuce leaves, this dish boasts a balanced medley of protein and fresh crunch, making it a perfect option any time of day.

NUTRITION

351kcal
Protein
33.4g
Fat
20.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/3 cup nonfat Greek yogurt (80g)

1 stalk celery, diced (40g)

1 tbsp fresh dill, chopped (2g)

1 tsp Dijon mustard (5g)

2 romaine lettuce leaves (50g)

1 tsp lemon juice (5g)

Salt & pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, then simmering for 9-12 minutes. Once cooked, transfer the eggs to an ice bath to cool.

  • 2

    Peel the eggs and roughly chop them. In a medium bowl, add the chopped eggs.

  • 3

    Add the nonfat Greek yogurt, diced celery, chopped fresh dill, Dijon mustard, and lemon juice to the bowl.

  • 4

    Gently mix all ingredients until well combined. Season with salt and pepper to taste.

  • 5

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

  • 6

    Serve immediately and enjoy a crisp, protein-packed wrap.