Protein-Packed Greek Yogurt Egg Salad with Dijon

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

Protein-Packed Greek Yogurt Egg Salad with Dijon

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad with Dijon

Enjoy a refreshing twist on classic egg salad by replacing mayo with protein-rich Greek yogurt and a kick of Dijon mustard. This bright and creamy dish, accented with crunchy celery and fresh parsley, is perfect served on its own or with a side salad, ensuring you hit your protein goals while keeping things light and flavorful.

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NUTRITION

322kcal
Protein
36.7g
Fat
15.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

3 large boiled eggs

170 grams nonfat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

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PREPARATION

  • 1

    Peel the boiled eggs and coarsely chop them in a bowl.

  • 2

    In a separate bowl, combine the Greek yogurt and Dijon mustard until well blended.

  • 3

    Add the chopped celery and parsley to the yogurt mixture, stirring to incorporate.

  • 4

    Gently fold in the chopped eggs, ensuring the mixture is evenly coated.

  • 5

    Season with salt and pepper to taste, then give the salad a final stir.

  • 6

    Serve immediately on its own, over a bed of greens, or with whole grain toast if desired.

Protein-Packed Greek Yogurt Egg Salad with Dijon

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

Protein-Packed Greek Yogurt Egg Salad with Dijon

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad with Dijon

Enjoy a refreshing twist on classic egg salad by replacing mayo with protein-rich Greek yogurt and a kick of Dijon mustard. This bright and creamy dish, accented with crunchy celery and fresh parsley, is perfect served on its own or with a side salad, ensuring you hit your protein goals while keeping things light and flavorful.

NUTRITION

322kcal
Protein
36.7g
Fat
15.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

3 large boiled eggs

170 grams nonfat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Peel the boiled eggs and coarsely chop them in a bowl.

  • 2

    In a separate bowl, combine the Greek yogurt and Dijon mustard until well blended.

  • 3

    Add the chopped celery and parsley to the yogurt mixture, stirring to incorporate.

  • 4

    Gently fold in the chopped eggs, ensuring the mixture is evenly coated.

  • 5

    Season with salt and pepper to taste, then give the salad a final stir.

  • 6

    Serve immediately on its own, over a bed of greens, or with whole grain toast if desired.