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

Enjoy a zesty twist on a classic egg salad with creamy nonfat Greek yogurt, fresh crunchy celery and red onion, and a hint of Dijon mustard. This refreshing, protein-rich dish is versatile enough to serve as a light breakfast, lunch, or dinner, perfect for energy and satiety.

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NUTRITION

378kcal
Protein
36.7g
Fat
20.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Plain Nonfat Greek Yogurt

1 Celery stalk

1/4 cup Diced Red Onion

1 tsp Dijon Mustard

1 tbsp Fresh Chives

1 cup Mixed Lettuce Leaves

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-12 minutes until hard boiled.

  • 2

    Drain the eggs and cool them under cold running water. Peel and roughly chop the eggs once cooled.

  • 3

    In a medium bowl, combine the chopped eggs with the plain nonfat Greek yogurt, diced celery, and red onion.

  • 4

    Stir in the Dijon mustard and season with salt and pepper to taste.

  • 5

    Fold in the fresh chives and mix until all ingredients are well incorporated.

  • 6

    Serve the egg salad over a bed of mixed lettuce leaves for added crunch and freshness.

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

Enjoy a zesty twist on a classic egg salad with creamy nonfat Greek yogurt, fresh crunchy celery and red onion, and a hint of Dijon mustard. This refreshing, protein-rich dish is versatile enough to serve as a light breakfast, lunch, or dinner, perfect for energy and satiety.

NUTRITION

378kcal
Protein
36.7g
Fat
20.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Plain Nonfat Greek Yogurt

1 Celery stalk

1/4 cup Diced Red Onion

1 tsp Dijon Mustard

1 tbsp Fresh Chives

1 cup Mixed Lettuce Leaves

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-12 minutes until hard boiled.

  • 2

    Drain the eggs and cool them under cold running water. Peel and roughly chop the eggs once cooled.

  • 3

    In a medium bowl, combine the chopped eggs with the plain nonfat Greek yogurt, diced celery, and red onion.

  • 4

    Stir in the Dijon mustard and season with salt and pepper to taste.

  • 5

    Fold in the fresh chives and mix until all ingredients are well incorporated.

  • 6

    Serve the egg salad over a bed of mixed lettuce leaves for added crunch and freshness.