Herb-Loaded Greek Yogurt Egg Salad

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

Herb-Loaded Greek Yogurt Egg Salad

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Greek Yogurt Egg Salad

Enjoy a refreshing twist on classic egg salad with a creamy Greek yogurt base and an abundance of fresh herbs. This light, protein-packed dish offers a delightful balance of tangy yogurt, tender eggs, and crisp celery, all enhanced by zesty lemon juice and aromatic dill and chives.

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NUTRITION

378kcal
Protein
32.1g
Fat
23g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 tablespoon Olive Oil

1 tablespoon Fresh Dill

1 tablespoon Fresh Chives

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Once cooked, transfer the eggs to an ice bath, peel, and let cool before chopping.

  • 3

    Chop the celery into small, bite-sized pieces. Finely chop the fresh dill and chives.

  • 4

    In a bowl, combine the chopped eggs, celery, dill, and chives. Add the nonfat Greek yogurt and drizzle with olive oil and lemon juice.

  • 5

    Season with salt and black pepper to taste, and gently mix until all ingredients are well incorporated.

  • 6

    Serve immediately or refrigerate for an hour to blend the flavors further.

Herb-Loaded Greek Yogurt Egg Salad

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

Herb-Loaded Greek Yogurt Egg Salad

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Greek Yogurt Egg Salad

Enjoy a refreshing twist on classic egg salad with a creamy Greek yogurt base and an abundance of fresh herbs. This light, protein-packed dish offers a delightful balance of tangy yogurt, tender eggs, and crisp celery, all enhanced by zesty lemon juice and aromatic dill and chives.

NUTRITION

378kcal
Protein
32.1g
Fat
23g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 tablespoon Olive Oil

1 tablespoon Fresh Dill

1 tablespoon Fresh Chives

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Once cooked, transfer the eggs to an ice bath, peel, and let cool before chopping.

  • 3

    Chop the celery into small, bite-sized pieces. Finely chop the fresh dill and chives.

  • 4

    In a bowl, combine the chopped eggs, celery, dill, and chives. Add the nonfat Greek yogurt and drizzle with olive oil and lemon juice.

  • 5

    Season with salt and black pepper to taste, and gently mix until all ingredients are well incorporated.

  • 6

    Serve immediately or refrigerate for an hour to blend the flavors further.