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

Enjoy a refreshing twist on classic egg salad with creamy, protein-packed Greek yogurt and a medley of fresh herbs. This dish offers a smooth texture combined with crunchy celery and bright notes of lemon, making it a versatile meal perfect for any time of day.

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NUTRITION

407kcal
Protein
38.1g
Fat
24.1g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 Celery Stalk

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 pot and cover with water. Bring to a boil and simmer for 9-10 minutes until hard-boiled.

  • 2

    Once cooked, cool the eggs under cold running water, peel them, and roughly chop.

  • 3

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

  • 4

    In a medium bowl, combine the chopped eggs, celery, dill, and chives.

  • 5

    Add the nonfat Greek yogurt and lemon juice, then gently mix until the ingredients are evenly coated.

  • 6

    Season with salt and pepper to taste. Adjust the herbs or lemon juice if desired.

  • 7

    Serve chilled or at room temperature as a light breakfast, lunch, or dinner.

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

Enjoy a refreshing twist on classic egg salad with creamy, protein-packed Greek yogurt and a medley of fresh herbs. This dish offers a smooth texture combined with crunchy celery and bright notes of lemon, making it a versatile meal perfect for any time of day.

NUTRITION

407kcal
Protein
38.1g
Fat
24.1g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup Nonfat Greek Yogurt

1 Celery Stalk

1 tbsp Fresh Dill

1 tbsp Fresh Chives

1 tsp Lemon Juice

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Once cooked, cool the eggs under cold running water, peel them, and roughly chop.

  • 3

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

  • 4

    In a medium bowl, combine the chopped eggs, celery, dill, and chives.

  • 5

    Add the nonfat Greek yogurt and lemon juice, then gently mix until the ingredients are evenly coated.

  • 6

    Season with salt and pepper to taste. Adjust the herbs or lemon juice if desired.

  • 7

    Serve chilled or at room temperature as a light breakfast, lunch, or dinner.