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 refreshing twist on a classic egg salad, where tender hard‐boiled eggs mingle with tangy nonfat Greek yogurt and a burst of fresh herbs. The creamy texture, balanced with the crisp crunch of celery and a hint of Dijon, makes this dish a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

412kcal
Protein
37.9g
Fat
23.9g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1/4 cup chopped celery

1 tbsp chopped red onion

1 tsp Dijon mustard

2 tbsp chopped fresh mixed herbs

1 tsp extra virgin olive oil

1 tsp lemon juice

Salt and black pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for about 9-10 minutes until hard-boiled. Remove eggs immediately and place them in an ice bath to cool.

  • 2

    Peel the eggs once they are cool, then roughly chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, red onion, Dijon mustard, fresh mixed herbs, olive oil, and lemon juice.

  • 4

    Gently stir all ingredients until well mixed. Season with salt and black pepper to taste.

  • 5

    Serve immediately or refrigerate for later enjoyment. Adjust seasoning as needed before serving.

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 refreshing twist on a classic egg salad, where tender hard‐boiled eggs mingle with tangy nonfat Greek yogurt and a burst of fresh herbs. The creamy texture, balanced with the crisp crunch of celery and a hint of Dijon, makes this dish a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

412kcal
Protein
37.9g
Fat
23.9g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1/4 cup chopped celery

1 tbsp chopped red onion

1 tsp Dijon mustard

2 tbsp chopped fresh mixed herbs

1 tsp extra virgin olive oil

1 tsp lemon juice

Salt and black pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for about 9-10 minutes until hard-boiled. Remove eggs immediately and place them in an ice bath to cool.

  • 2

    Peel the eggs once they are cool, then roughly chop them into bite-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, red onion, Dijon mustard, fresh mixed herbs, olive oil, and lemon juice.

  • 4

    Gently stir all ingredients until well mixed. Season with salt and black pepper to taste.

  • 5

    Serve immediately or refrigerate for later enjoyment. Adjust seasoning as needed before serving.