YOUR SOLIN GENERATED RECIPE
Creamy Dill Egg Salad Lettuce Wraps
Hard-boiled eggs tossed in a creamy, herbed Greek yogurt dressing and nestled into crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
4 large eggs
1 cup non-fat Greek yogurt
1 tbsp Dijon mustard
2 tbsp fresh dill
0.5 cup celery
2 tbsp red onion
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
4 large butter lettuce leaves
PREPARATION
Place eggs in a saucepan and cover with cold water by one inch. Bring to a boil, then remove from heat, cover, and let stand for 10 minutes.
Transfer eggs to an ice bath for 5 minutes to stop the cooking process, then peel and chop into bite-sized pieces.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is silky.
Finely dice the celery and red onion, and mince the fresh dill.
Add the chopped eggs, celery, onion, and dill to the bowl with the dressing and fold gently until everything is well combined.
Lay out the butter lettuce leaves and divide the egg salad evenly among them, serving immediately for the best texture.