Creamy 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.

Creamy Greek Yogurt Egg Salad on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad on Toasted Sourdough

Savor a fresh twist on a classic egg salad, where creamy nonfat Greek yogurt replaces heavy mayonnaise. Mixed with perfectly hard-boiled eggs, crisp celery, a zing of lemon, and a hint of Dijon mustard, this salad is served atop toasted sourdough bread for a light yet satisfying meal that balances protein, texture, and flavor.

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NUTRITION

350kcal
Protein
31.5g
Fat
11.3g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (hard-boiled)

1/2 cup Plain Nonfat Greek Yogurt

1 slice Sourdough Bread

1/4 cup Celery, chopped

1 tsp Dijon Mustard

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Drain eggs and cool them in cold water, then peel and chop roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, chopped celery, Dijon mustard, and lemon juice. Mix gently until the ingredients are well-incorporated.

  • 4

    Season the egg mixture with salt and pepper to taste.

  • 5

    Toast the sourdough bread until golden and slightly crispy.

  • 6

    Spoon the creamy egg salad onto the toasted bread and serve immediately.

Creamy 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.

Creamy Greek Yogurt Egg Salad on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad on Toasted Sourdough

Savor a fresh twist on a classic egg salad, where creamy nonfat Greek yogurt replaces heavy mayonnaise. Mixed with perfectly hard-boiled eggs, crisp celery, a zing of lemon, and a hint of Dijon mustard, this salad is served atop toasted sourdough bread for a light yet satisfying meal that balances protein, texture, and flavor.

NUTRITION

350kcal
Protein
31.5g
Fat
11.3g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (hard-boiled)

1/2 cup Plain Nonfat Greek Yogurt

1 slice Sourdough Bread

1/4 cup Celery, chopped

1 tsp Dijon Mustard

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain eggs and cool them in cold water, then peel and chop roughly.

  • 3

    In a medium bowl, combine the chopped eggs, Greek yogurt, chopped celery, Dijon mustard, and lemon juice. Mix gently until the ingredients are well-incorporated.

  • 4

    Season the egg mixture with salt and pepper to taste.

  • 5

    Toast the sourdough bread until golden and slightly crispy.

  • 6

    Spoon the creamy egg salad onto the toasted bread and serve immediately.