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 twist on traditional egg salad by substituting mayonnaise with tangy nonfat Greek yogurt. Tender hard-boiled eggs are mixed with crisp celery, zesty lemon juice, and aromatic fresh herbs for a light yet satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

342kcal
Protein
32.8g
Fat
20.3g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 celery stalk, diced

1 tsp Dijon mustard

1 tsp fresh lemon juice

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

Salt, to taste

Black pepper, to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce the heat and simmer for 10-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and run cold water over the eggs until cool enough to handle. Peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, and fresh lemon juice.

  • 4

    Add in the diced celery, chopped dill, and chives. Gently stir to combine all ingredients evenly.

  • 5

    Season with salt and black pepper to taste. Mix gently until well combined.

  • 6

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

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 twist on traditional egg salad by substituting mayonnaise with tangy nonfat Greek yogurt. Tender hard-boiled eggs are mixed with crisp celery, zesty lemon juice, and aromatic fresh herbs for a light yet satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

342kcal
Protein
32.8g
Fat
20.3g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1 celery stalk, diced

1 tsp Dijon mustard

1 tsp fresh lemon juice

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

Salt, to taste

Black pepper, to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce the heat and simmer for 10-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and run cold water over the eggs until cool enough to handle. Peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt, Dijon mustard, and fresh lemon juice.

  • 4

    Add in the diced celery, chopped dill, and chives. Gently stir to combine all ingredients evenly.

  • 5

    Season with salt and black pepper to taste. Mix gently until well combined.

  • 6

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