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 light yet protein-packed twist on classic egg salad, featuring hard-boiled eggs combined with creamy nonfat Greek yogurt, a hint of tangy Dijon mustard, and fresh dill. This fresh and vibrant wrap is served on crisp butter lettuce leaves, offering a perfect balance of texture and flavor, making it a great option for any meal of the day.

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NUTRITION

414kcal
Protein
35.1g
Fat
25g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill

3 butter lettuce leaves

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes for hard-boiled eggs.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and fresh dill. Season with salt and pepper to taste, mixing well to create a creamy consistency.

  • 4

    Lay the butter lettuce leaves on a plate. Spoon the egg salad mixture evenly onto each leaf.

  • 5

    Fold or roll the lettuce leaves around the filling, and serve immediately for a fresh, satisfying wrap.

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 light yet protein-packed twist on classic egg salad, featuring hard-boiled eggs combined with creamy nonfat Greek yogurt, a hint of tangy Dijon mustard, and fresh dill. This fresh and vibrant wrap is served on crisp butter lettuce leaves, offering a perfect balance of texture and flavor, making it a great option for any meal of the day.

NUTRITION

414kcal
Protein
35.1g
Fat
25g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh dill

3 butter lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes for hard-boiled eggs.

  • 2

    Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and roughly chop them.

  • 3

    In a bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, and fresh dill. Season with salt and pepper to taste, mixing well to create a creamy consistency.

  • 4

    Lay the butter lettuce leaves on a plate. Spoon the egg salad mixture evenly onto each leaf.

  • 5

    Fold or roll the lettuce leaves around the filling, and serve immediately for a fresh, satisfying wrap.