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

Savor a delightful twist on classic egg salad, where tender, hard-boiled eggs meet a creamy blend of nonfat Greek yogurt and a medley of fresh herbs. Finished with a touch of Dijon mustard and a sprinkle of salt and pepper, this dish is both refreshingly light and satisfying, ideal as a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

374kcal
Protein
34.8g
Fat
20.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g total)

1/2 cup Nonfat Greek Yogurt (125g)

1 stalk Celery (40g)

1 tbsp Fresh Parsley (3.8g)

1 tbsp Fresh Dill (2g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with cold water. Bring to a boil, then let simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and place eggs in an ice bath for a few minutes until cooled. Peel the eggs and chop them coarsely.

  • 3

    In a medium bowl, add the nonfat Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper. Mix until smooth.

  • 4

    Dice the celery and finely chop the fresh parsley and dill.

  • 5

    Add the chopped eggs, celery, and herbs into the bowl with the yogurt dressing. Gently fold until all ingredients are thoroughly combined.

  • 6

    Taste and adjust seasonings as needed. Serve chilled, either on its own, over mixed greens, or inside a whole grain wrap.

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

Savor a delightful twist on classic egg salad, where tender, hard-boiled eggs meet a creamy blend of nonfat Greek yogurt and a medley of fresh herbs. Finished with a touch of Dijon mustard and a sprinkle of salt and pepper, this dish is both refreshingly light and satisfying, ideal as a versatile meal for breakfast, lunch, or dinner.

NUTRITION

374kcal
Protein
34.8g
Fat
20.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g total)

1/2 cup Nonfat Greek Yogurt (125g)

1 stalk Celery (40g)

1 tbsp Fresh Parsley (3.8g)

1 tbsp Fresh Dill (2g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with cold water. Bring to a boil, then let simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and place eggs in an ice bath for a few minutes until cooled. Peel the eggs and chop them coarsely.

  • 3

    In a medium bowl, add the nonfat Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper. Mix until smooth.

  • 4

    Dice the celery and finely chop the fresh parsley and dill.

  • 5

    Add the chopped eggs, celery, and herbs into the bowl with the yogurt dressing. Gently fold until all ingredients are thoroughly combined.

  • 6

    Taste and adjust seasonings as needed. Serve chilled, either on its own, over mixed greens, or inside a whole grain wrap.