Creamy Greek Yogurt Egg Salad with Fresh Herbs

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

Creamy Greek Yogurt Egg Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad with Fresh Herbs

Enjoy a refreshingly creamy egg salad that pairs rich, tangy Greek yogurt with the classic comfort of hard-boiled eggs and the bright, aromatic notes of freshly chopped herbs. This versatile dish can be served any time of day, satisfying your protein needs while keeping the calories light.

Try 7 days free, then $12.99 / mo.

NUTRITION

321kcal
Protein
35.7g
Fat
15.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

3 large hard-boiled eggs

0.75 cup nonfat Greek yogurt

1 stalk celery, diced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon Dijon mustard

Salt & Pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and simmer for 9-12 minutes until hard-boiled. Drain and cool under cold running water.

  • 2

    Peel the eggs and roughly chop them. In a medium bowl, add the chopped eggs.

  • 3

    Add the nonfat Greek yogurt to the eggs along with diced celery, chopped fresh parsley, chopped fresh dill, and Dijon mustard.

  • 4

    Gently stir the mixture until well combined. Season with salt and pepper to taste.

  • 5

    Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld. Serve chilled on its own, over toast, or atop a fresh salad.

Creamy Greek Yogurt Egg Salad with Fresh Herbs

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

Creamy Greek Yogurt Egg Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad with Fresh Herbs

Enjoy a refreshingly creamy egg salad that pairs rich, tangy Greek yogurt with the classic comfort of hard-boiled eggs and the bright, aromatic notes of freshly chopped herbs. This versatile dish can be served any time of day, satisfying your protein needs while keeping the calories light.

NUTRITION

321kcal
Protein
35.7g
Fat
15.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

3 large hard-boiled eggs

0.75 cup nonfat Greek yogurt

1 stalk celery, diced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon Dijon mustard

Salt & Pepper, to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil and simmer for 9-12 minutes until hard-boiled. Drain and cool under cold running water.

  • 2

    Peel the eggs and roughly chop them. In a medium bowl, add the chopped eggs.

  • 3

    Add the nonfat Greek yogurt to the eggs along with diced celery, chopped fresh parsley, chopped fresh dill, and Dijon mustard.

  • 4

    Gently stir the mixture until well combined. Season with salt and pepper to taste.

  • 5

    Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld. Serve chilled on its own, over toast, or atop a fresh salad.