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 the classic egg salad by combining tender, hard-boiled eggs with a creamy nonfat Greek yogurt dressing, accented by crisp celery, aromatic dill, and a hint of Dijon mustard. Served in crisp romaine lettuce wraps, this dish offers a delightful balance of creaminess and crunch, perfect for any meal of the day.

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NUTRITION

351kcal
Protein
33.7g
Fat
20.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs, hard-boiled

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

1 tbsp chopped fresh dill

4 romaine lettuce leaves

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PREPARATION

  • 1

    Peel the hard-boiled eggs and chop them roughly in a mixing bowl.

  • 2

    Add the nonfat Greek yogurt and Dijon mustard to the chopped eggs, stirring until well combined.

  • 3

    Mix in the chopped celery and fresh dill, and season with a pinch of salt and pepper if desired.

  • 4

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly into each leaf.

  • 5

    Fold or roll the lettuce around the filling and 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 the classic egg salad by combining tender, hard-boiled eggs with a creamy nonfat Greek yogurt dressing, accented by crisp celery, aromatic dill, and a hint of Dijon mustard. Served in crisp romaine lettuce wraps, this dish offers a delightful balance of creaminess and crunch, perfect for any meal of the day.

NUTRITION

351kcal
Protein
33.7g
Fat
20.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs, hard-boiled

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

1 tbsp chopped fresh dill

4 romaine lettuce leaves

PREPARATION

  • 1

    Peel the hard-boiled eggs and chop them roughly in a mixing bowl.

  • 2

    Add the nonfat Greek yogurt and Dijon mustard to the chopped eggs, stirring until well combined.

  • 3

    Mix in the chopped celery and fresh dill, and season with a pinch of salt and pepper if desired.

  • 4

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly into each leaf.

  • 5

    Fold or roll the lettuce around the filling and serve immediately.