Herb-Seasoned Greek Yogurt Egg Salad on Toasted Sourdough

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

Herb-Seasoned Greek Yogurt Egg Salad on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Greek Yogurt Egg Salad on Toasted Sourdough

Enjoy a refreshingly light yet protein-packed egg salad featuring hard-boiled eggs blended with creamy nonfat Greek yogurt and fresh herbs, served on perfectly toasted sourdough. This balanced dish offers a delightful combination of textures and flavors, with the bright zest of lemon accentuating the aromatic dill and chives. It's an ideal meal to fuel your day!

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NUTRITION

399kcal
Protein
38.5g
Fat
16g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup nonfat Greek yogurt

1 slice sourdough bread

0.25 cup chopped celery

1 tbsp fresh dill

1 tbsp fresh chives

1 tsp lemon juice

Salt and 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 to a simmer and cook for 9-12 minutes until hard-boiled. Remove from heat, cool under running water, peel, and chop roughly.

  • 2

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt. Stir in the chopped celery, fresh dill, fresh chives, and lemon juice.

  • 3

    Season the mixture with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

  • 4

    Toast the sourdough bread until it is golden and crisp.

  • 5

    Spoon the egg salad generously onto the toasted sourdough and serve immediately.

Herb-Seasoned Greek Yogurt Egg Salad on Toasted Sourdough

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

Herb-Seasoned Greek Yogurt Egg Salad on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Greek Yogurt Egg Salad on Toasted Sourdough

Enjoy a refreshingly light yet protein-packed egg salad featuring hard-boiled eggs blended with creamy nonfat Greek yogurt and fresh herbs, served on perfectly toasted sourdough. This balanced dish offers a delightful combination of textures and flavors, with the bright zest of lemon accentuating the aromatic dill and chives. It's an ideal meal to fuel your day!

NUTRITION

399kcal
Protein
38.5g
Fat
16g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup nonfat Greek yogurt

1 slice sourdough bread

0.25 cup chopped celery

1 tbsp fresh dill

1 tbsp fresh chives

1 tsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 9-12 minutes until hard-boiled. Remove from heat, cool under running water, peel, and chop roughly.

  • 2

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt. Stir in the chopped celery, fresh dill, fresh chives, and lemon juice.

  • 3

    Season the mixture with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

  • 4

    Toast the sourdough bread until it is golden and crisp.

  • 5

    Spoon the egg salad generously onto the toasted sourdough and serve immediately.