Creamy Greek Yogurt Dijon Egg Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Dijon Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Dijon Egg Salad

Enjoy a light yet satisfying twist on traditional egg salad. Tender hard-boiled eggs are tossed with creamy Greek yogurt, a hint of Dijon mustard, and crisp celery and red onion for a refreshing bite that balances tangy and savory notes. Perfect for a quick lunch or a light dinner.

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NUTRITION

160kcal
Protein
16.5g
Fat
7.3g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3/4 cup plain 2% Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

1 tbsp finely chopped red onion

1/2 tsp apple cider vinegar

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Remove the eggs and place them in an ice-water bath to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a bowl, combine the chopped eggs with Greek yogurt and Dijon mustard. Stir in the chopped celery, red onion, and apple cider vinegar.

  • 4

    Season with a pinch of salt and black pepper. Mix thoroughly to ensure even distribution of flavors.

  • 5

    Taste and adjust the seasoning if needed. Serve chilled or at room temperature.

Creamy Greek Yogurt Dijon Egg Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Dijon Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Dijon Egg Salad

Enjoy a light yet satisfying twist on traditional egg salad. Tender hard-boiled eggs are tossed with creamy Greek yogurt, a hint of Dijon mustard, and crisp celery and red onion for a refreshing bite that balances tangy and savory notes. Perfect for a quick lunch or a light dinner.

NUTRITION

160kcal
Protein
16.5g
Fat
7.3g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3/4 cup plain 2% Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

1 tbsp finely chopped red onion

1/2 tsp apple cider vinegar

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Remove the eggs and place them in an ice-water bath to cool. Once cooled, peel and roughly chop the eggs.

  • 3

    In a bowl, combine the chopped eggs with Greek yogurt and Dijon mustard. Stir in the chopped celery, red onion, and apple cider vinegar.

  • 4

    Season with a pinch of salt and black pepper. Mix thoroughly to ensure even distribution of flavors.

  • 5

    Taste and adjust the seasoning if needed. Serve chilled or at room temperature.