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

A delightful twist on the classic egg salad featuring hard-boiled eggs tossed in a creamy nonfat Greek yogurt dressing, accented with fresh dill and a hint of mustard. Served in crisp butter lettuce leaves, this dish is perfect for a light lunch or dinner, delivering a refreshing balance of protein, tang, and herbaceous brightness.

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NUTRITION

354kcal
Protein
35.3g
Fat
20.3g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tsp yellow mustard

1 tbsp fresh dill

3 butter lettuce leaves

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the cooled eggs roughly and place them in a bowl.

  • 3

    Add the nonfat Greek yogurt, yellow mustard, and finely chopped fresh dill to the eggs. Gently mix until the eggs are evenly coated.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Separate and wash the butter lettuce leaves, then pat dry.

  • 6

    Scoop a generous amount of the egg salad onto each lettuce leaf, wrap, 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

A delightful twist on the classic egg salad featuring hard-boiled eggs tossed in a creamy nonfat Greek yogurt dressing, accented with fresh dill and a hint of mustard. Served in crisp butter lettuce leaves, this dish is perfect for a light lunch or dinner, delivering a refreshing balance of protein, tang, and herbaceous brightness.

NUTRITION

354kcal
Protein
35.3g
Fat
20.3g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 tsp yellow mustard

1 tbsp fresh dill

3 butter lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the cooled eggs roughly and place them in a bowl.

  • 3

    Add the nonfat Greek yogurt, yellow mustard, and finely chopped fresh dill to the eggs. Gently mix until the eggs are evenly coated.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Separate and wash the butter lettuce leaves, then pat dry.

  • 6

    Scoop a generous amount of the egg salad onto each lettuce leaf, wrap, and serve immediately.