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 fresh spin on a classic egg salad, where hard-boiled eggs meet creamy nonfat Greek yogurt and zesty dill, mingling with crunchy celery and a hint of red onion. Wrapped in crisp romaine lettuce, this dish delivers a harmonious blend of textures and bright flavors – perfect for a healthy, protein-packed meal any time of day.

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NUTRITION

435kcal
Protein
37.1g
Fat
26.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 tablespoon Olive Oil (7g)

1/4 cup chopped Celery (25g)

1 tablespoon chopped Red Onion (10g)

1 tablespoon Fresh Dill (3g)

1 tablespoon Lemon Juice (15g)

3 Romaine Lettuce leaves (72g)

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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 9-10 minutes. Remove and place in an ice bath to cool.

  • 2

    Once cooled, peel the eggs and roughly chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with plain nonfat Greek yogurt and olive oil.

  • 4

    Add the chopped celery, red onion, and fresh dill to the bowl.

  • 5

    Squeeze in the lemon juice and season lightly with salt and pepper to taste. Stir gently until all ingredients are well incorporated.

  • 6

    Lay out the romaine lettuce leaves and spoon the egg salad onto each leaf.

  • 7

    Serve immediately as a refreshing wrap 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

Savor a fresh spin on a classic egg salad, where hard-boiled eggs meet creamy nonfat Greek yogurt and zesty dill, mingling with crunchy celery and a hint of red onion. Wrapped in crisp romaine lettuce, this dish delivers a harmonious blend of textures and bright flavors – perfect for a healthy, protein-packed meal any time of day.

NUTRITION

435kcal
Protein
37.1g
Fat
26.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 tablespoon Olive Oil (7g)

1/4 cup chopped Celery (25g)

1 tablespoon chopped Red Onion (10g)

1 tablespoon Fresh Dill (3g)

1 tablespoon Lemon Juice (15g)

3 Romaine Lettuce leaves (72g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 9-10 minutes. Remove and place in an ice bath to cool.

  • 2

    Once cooled, peel the eggs and roughly chop them into bite-sized pieces.

  • 3

    In a mixing bowl, combine the chopped eggs with plain nonfat Greek yogurt and olive oil.

  • 4

    Add the chopped celery, red onion, and fresh dill to the bowl.

  • 5

    Squeeze in the lemon juice and season lightly with salt and pepper to taste. Stir gently until all ingredients are well incorporated.

  • 6

    Lay out the romaine lettuce leaves and spoon the egg salad onto each leaf.

  • 7

    Serve immediately as a refreshing wrap for breakfast, lunch, or dinner.