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

A light yet satisfying twist on classic egg salad, this version combines hard-boiled eggs with creamy Greek yogurt, a hint of Dijon mustard, crunchy celery, and a burst of fresh herbs. Perfect as a nourishing meal served on its own or atop your favorite greens.

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NUTRITION

352kcal
Protein
32.9g
Fat
21.1g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 hard-boiled eggs

1/3 cup plain nonfat Greek yogurt

1 tbsp Dijon mustard

1/4 cup diced celery

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

1 tsp fresh lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the Greek yogurt and Dijon mustard until well blended.

  • 3

    Gently fold in the chopped eggs and diced celery.

  • 4

    Add the chopped dill and chives, along with a teaspoon of fresh lemon juice.

  • 5

    Season with salt and pepper to taste and mix until all ingredients are evenly distributed.

  • 6

    Chill in the refrigerator for at least 15 minutes to allow the flavors to meld.

  • 7

    Serve on its own, over a bed of greens, or as a sandwich filling.

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

A light yet satisfying twist on classic egg salad, this version combines hard-boiled eggs with creamy Greek yogurt, a hint of Dijon mustard, crunchy celery, and a burst of fresh herbs. Perfect as a nourishing meal served on its own or atop your favorite greens.

NUTRITION

352kcal
Protein
32.9g
Fat
21.1g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 hard-boiled eggs

1/3 cup plain nonfat Greek yogurt

1 tbsp Dijon mustard

1/4 cup diced celery

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

1 tsp fresh lemon juice

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the Greek yogurt and Dijon mustard until well blended.

  • 3

    Gently fold in the chopped eggs and diced celery.

  • 4

    Add the chopped dill and chives, along with a teaspoon of fresh lemon juice.

  • 5

    Season with salt and pepper to taste and mix until all ingredients are evenly distributed.

  • 6

    Chill in the refrigerator for at least 15 minutes to allow the flavors to meld.

  • 7

    Serve on its own, over a bed of greens, or as a sandwich filling.