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

A refreshingly creamy egg salad featuring tender hard-boiled eggs and velvety nonfat Greek yogurt, accented with ripe avocado and a medley of fresh herbs. This dish balances tangy lemon and crisp celery, creating a versatile, protein-packed meal perfect for breakfast, lunch, or dinner.

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NUTRITION

439kcal
Protein
37g
Fat
25.1g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

2 large Hard-Boiled Eggs

1 cup Nonfat Greek Yogurt

1 half Avocado

1 tsp Olive Oil

1 stalk Celery

1 tbsp Fresh Parsley

1 tsp Fresh Dill

1 tsp Lemon Juice

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PREPARATION

  • 1

    Peel the hard-boiled eggs and chop them into bite-sized pieces.

  • 2

    Dice the half avocado and finely chop the celery, fresh parsley, and dill.

  • 3

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

  • 4

    Add the nonfat Greek yogurt to the bowl, then drizzle with olive oil and lemon juice.

  • 5

    Gently mix all the ingredients until well combined, ensuring the avocado remains chunky.

  • 6

    Season with salt and pepper to taste. Serve immediately or chill for a refreshing meal.

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

A refreshingly creamy egg salad featuring tender hard-boiled eggs and velvety nonfat Greek yogurt, accented with ripe avocado and a medley of fresh herbs. This dish balances tangy lemon and crisp celery, creating a versatile, protein-packed meal perfect for breakfast, lunch, or dinner.

NUTRITION

439kcal
Protein
37g
Fat
25.1g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

2 large Hard-Boiled Eggs

1 cup Nonfat Greek Yogurt

1 half Avocado

1 tsp Olive Oil

1 stalk Celery

1 tbsp Fresh Parsley

1 tsp Fresh Dill

1 tsp Lemon Juice

PREPARATION

  • 1

    Peel the hard-boiled eggs and chop them into bite-sized pieces.

  • 2

    Dice the half avocado and finely chop the celery, fresh parsley, and dill.

  • 3

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

  • 4

    Add the nonfat Greek yogurt to the bowl, then drizzle with olive oil and lemon juice.

  • 5

    Gently mix all the ingredients until well combined, ensuring the avocado remains chunky.

  • 6

    Season with salt and pepper to taste. Serve immediately or chill for a refreshing meal.