Creamy Dill Egg Salad Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dill Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Wraps

Enjoy a light yet satisfying meal with this creamy dill egg salad wraps recipe. Fresh and zesty with a hint of dill and crisp celery mixed with perfectly boiled eggs, this wrap offers a balanced combination of protein and texture while keeping your meal low in calories and high in flavor.

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NUTRITION

464kcal
Protein
37.9g
Fat
22.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/3 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

1 tbsp Fresh Dill

1 tsp Dijon Mustard

1 Whole Wheat Wrap

1 cup Leafy Lettuce

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and simmer for about 10 minutes until hard boiled.

  • 2

    While the eggs are boiling, chop the celery and dill finely. In a bowl, mix the nonfat Greek yogurt, Dijon mustard, chopped celery, and fresh dill. Season with salt and pepper to taste.

  • 3

    Once the eggs are done, cool them under running cold water, peel, and chop coarsely. Add the eggs to the yogurt mixture and gently combine until well mixed.

  • 4

    Lay the whole wheat wrap on a flat surface and layer with leafy lettuce. Spoon the egg salad on top of the lettuce.

  • 5

    Fold the wrap and slice in half. Serve immediately or pack for a nutritious, portable meal.

Creamy Dill Egg Salad Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dill Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Wraps

Enjoy a light yet satisfying meal with this creamy dill egg salad wraps recipe. Fresh and zesty with a hint of dill and crisp celery mixed with perfectly boiled eggs, this wrap offers a balanced combination of protein and texture while keeping your meal low in calories and high in flavor.

NUTRITION

464kcal
Protein
37.9g
Fat
22.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/3 cup Nonfat Greek Yogurt

1/4 cup chopped Celery

1 tbsp Fresh Dill

1 tsp Dijon Mustard

1 Whole Wheat Wrap

1 cup Leafy Lettuce

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and simmer for about 10 minutes until hard boiled.

  • 2

    While the eggs are boiling, chop the celery and dill finely. In a bowl, mix the nonfat Greek yogurt, Dijon mustard, chopped celery, and fresh dill. Season with salt and pepper to taste.

  • 3

    Once the eggs are done, cool them under running cold water, peel, and chop coarsely. Add the eggs to the yogurt mixture and gently combine until well mixed.

  • 4

    Lay the whole wheat wrap on a flat surface and layer with leafy lettuce. Spoon the egg salad on top of the lettuce.

  • 5

    Fold the wrap and slice in half. Serve immediately or pack for a nutritious, portable meal.