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

Enjoy a light yet satisfying meal with creamy Greek yogurt egg salad served atop toasted sourdough. The tangy yogurt and zesty lemon blend with tender hard-boiled eggs and crunchy celery to deliver a wonderfully balanced dish perfect for breakfast, lunch, or dinner.

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NUTRITION

368kcal
Protein
31.7g
Fat
16.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (hard-boiled)

100g Nonfat Greek Yogurt

1 slice Sourdough Bread

1 stalk Celery, finely chopped

1 tsp Dijon Mustard

1 tsp Lemon Juice

1 tsp Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, remove from heat and let sit for 10-12 minutes before cooling and peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Finely chop the celery and add it to the eggs along with the Dijon mustard, lemon juice, and fresh dill.

  • 4

    Stir in the nonfat Greek yogurt until the mixture is evenly combined. Season with salt and pepper to taste.

  • 5

    Toast the slice of sourdough bread to your preference.

  • 6

    Spread the creamy egg salad 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

Enjoy a light yet satisfying meal with creamy Greek yogurt egg salad served atop toasted sourdough. The tangy yogurt and zesty lemon blend with tender hard-boiled eggs and crunchy celery to deliver a wonderfully balanced dish perfect for breakfast, lunch, or dinner.

NUTRITION

368kcal
Protein
31.7g
Fat
16.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (hard-boiled)

100g Nonfat Greek Yogurt

1 slice Sourdough Bread

1 stalk Celery, finely chopped

1 tsp Dijon Mustard

1 tsp Lemon Juice

1 tsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, remove from heat and let sit for 10-12 minutes before cooling and peeling.

  • 2

    Chop the hard-boiled eggs into bite-sized pieces and place them in a medium bowl.

  • 3

    Finely chop the celery and add it to the eggs along with the Dijon mustard, lemon juice, and fresh dill.

  • 4

    Stir in the nonfat Greek yogurt until the mixture is evenly combined. Season with salt and pepper to taste.

  • 5

    Toast the slice of sourdough bread to your preference.

  • 6

    Spread the creamy egg salad onto the toasted sourdough and serve immediately.