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 refreshing twist on a classic egg salad, featuring tender hard-boiled eggs and tangy nonfat Greek yogurt accented with fresh dill. Perfectly paired with crisp lettuce wraps, this dish delivers a satisfying blend of creaminess and brightness, making it a versatile meal for any time of day.

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NUTRITION

154kcal
Protein
17.6g
Fat
5.3g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat plain Greek yogurt

1 tsp Dijon mustard

1 tsp fresh dill

1/4 cup diced celery

3 lettuce leaves

1 tsp lemon juice

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 cover, remove from heat, and let sit for 10-12 minutes.

  • 2

    Cool the eggs in an ice bath or under running cold water, then peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh dill, diced celery, and lemon juice. Mix gently until well incorporated.

  • 4

    Season with salt and pepper to taste.

  • 5

    Prepare the lettuce leaves by washing and patting them dry.

  • 6

    Spoon the egg salad mixture into the lettuce leaves, wrapping or serving open as preferred.

  • 7

    Enjoy immediately or chill briefly before serving.

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 refreshing twist on a classic egg salad, featuring tender hard-boiled eggs and tangy nonfat Greek yogurt accented with fresh dill. Perfectly paired with crisp lettuce wraps, this dish delivers a satisfying blend of creaminess and brightness, making it a versatile meal for any time of day.

NUTRITION

154kcal
Protein
17.6g
Fat
5.3g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat plain Greek yogurt

1 tsp Dijon mustard

1 tsp fresh dill

1/4 cup diced celery

3 lettuce leaves

1 tsp lemon juice

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 cover, remove from heat, and let sit for 10-12 minutes.

  • 2

    Cool the eggs in an ice bath or under running cold water, then peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs with nonfat Greek yogurt, Dijon mustard, fresh dill, diced celery, and lemon juice. Mix gently until well incorporated.

  • 4

    Season with salt and pepper to taste.

  • 5

    Prepare the lettuce leaves by washing and patting them dry.

  • 6

    Spoon the egg salad mixture into the lettuce leaves, wrapping or serving open as preferred.

  • 7

    Enjoy immediately or chill briefly before serving.