Protein-Packed Greek Yogurt Egg Salad

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

Protein-Packed Greek Yogurt Egg Salad

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad

Dive into a creamy, protein-rich egg salad that elevates the classic with the smooth tang of Greek yogurt. This versatile salad, accented with crisp celery and a hint of dijon, is a satisfying option whether you're starting your day, refueling midday, or winding down in the evening.

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NUTRITION

351kcal
Protein
35.6g
Fat
20.4g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup plain nonfat Greek yogurt

1/4 cup chopped celery

1 teaspoon dijon mustard

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Peel the hard-boiled eggs and roughly chop them into bite-sized pieces.

  • 2

    In a medium bowl, combine the chopped eggs with the Greek yogurt and dijon mustard.

  • 3

    Fold in the chopped celery and mix gently to maintain texture.

  • 4

    Season with a pinch of salt and black pepper, stirring to distribute the flavors evenly.

  • 5

    Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Protein-Packed Greek Yogurt Egg Salad

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

Protein-Packed Greek Yogurt Egg Salad

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad

Dive into a creamy, protein-rich egg salad that elevates the classic with the smooth tang of Greek yogurt. This versatile salad, accented with crisp celery and a hint of dijon, is a satisfying option whether you're starting your day, refueling midday, or winding down in the evening.

NUTRITION

351kcal
Protein
35.6g
Fat
20.4g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup plain nonfat Greek yogurt

1/4 cup chopped celery

1 teaspoon dijon mustard

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Peel the hard-boiled eggs and roughly chop them into bite-sized pieces.

  • 2

    In a medium bowl, combine the chopped eggs with the Greek yogurt and dijon mustard.

  • 3

    Fold in the chopped celery and mix gently to maintain texture.

  • 4

    Season with a pinch of salt and black pepper, stirring to distribute the flavors evenly.

  • 5

    Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.