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

A delightful twist on a classic egg salad, this creamy version uses nonfat Greek yogurt for a lighter, protein-packed filling. The perfectly boiled eggs are combined with a touch of crisp celery, a hint of red onion, and a dash of Dijon mustard to brighten up the flavor. Served on toasted sourdough, every bite delivers a satisfying crunch and a burst of tangy creaminess.

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NUTRITION

454kcal
Protein
35.6g
Fat
16.7g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 slice Sourdough Bread (64g)

1 stalk Celery (40g)

2 slices Red Onion (20g)

1 tsp Dijon Mustard (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Boil the eggs until hard-boiled (approximately 9-12 minutes), then cool, peel, and chop them coarsely.

  • 2

    Finely dice the celery and red onion; combine them in a mixing bowl with the chopped eggs.

  • 3

    Add the plain nonfat Greek yogurt and Dijon mustard to the bowl. Mix gently until well combined, and season with salt and pepper to taste.

  • 4

    Toast the slice of sourdough bread until golden and crisp.

  • 5

    Spoon the creamy egg salad generously onto the toasted sourdough, 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

A delightful twist on a classic egg salad, this creamy version uses nonfat Greek yogurt for a lighter, protein-packed filling. The perfectly boiled eggs are combined with a touch of crisp celery, a hint of red onion, and a dash of Dijon mustard to brighten up the flavor. Served on toasted sourdough, every bite delivers a satisfying crunch and a burst of tangy creaminess.

NUTRITION

454kcal
Protein
35.6g
Fat
16.7g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 slice Sourdough Bread (64g)

1 stalk Celery (40g)

2 slices Red Onion (20g)

1 tsp Dijon Mustard (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Boil the eggs until hard-boiled (approximately 9-12 minutes), then cool, peel, and chop them coarsely.

  • 2

    Finely dice the celery and red onion; combine them in a mixing bowl with the chopped eggs.

  • 3

    Add the plain nonfat Greek yogurt and Dijon mustard to the bowl. Mix gently until well combined, and season with salt and pepper to taste.

  • 4

    Toast the slice of sourdough bread until golden and crisp.

  • 5

    Spoon the creamy egg salad generously onto the toasted sourdough, and serve immediately.