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

Enjoy a light yet hearty egg salad elevated with the creaminess of nonfat Greek yogurt and a burst of fresh garden herbs. Perfect for breakfast, lunch, or dinner, this dish offers a delicate balance of protein, tangy flavor, and refreshing crunch.

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NUTRITION

135kcal
Protein
14.3g
Fat
5.1g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat plain Greek yogurt

1 medium stalk celery

1 tsp Dijon mustard

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

1 tsp lemon juice

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel and coarsely chop the eggs.

  • 3

    Dice the celery into small pieces and roughly chop the fresh chives, parsley, and dill.

  • 4

    In a mixing bowl, combine the chopped eggs, celery, and herbs. Add the nonfat Greek yogurt and Dijon mustard.

  • 5

    Drizzle with lemon juice and season with a pinch of salt and black pepper. Gently mix until the ingredients are well combined.

  • 6

    Taste and adjust the seasonings if necessary. Serve immediately or chill in the refrigerator for a refreshing egg salad.

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

Enjoy a light yet hearty egg salad elevated with the creaminess of nonfat Greek yogurt and a burst of fresh garden herbs. Perfect for breakfast, lunch, or dinner, this dish offers a delicate balance of protein, tangy flavor, and refreshing crunch.

NUTRITION

135kcal
Protein
14.3g
Fat
5.1g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat plain Greek yogurt

1 medium stalk celery

1 tsp Dijon mustard

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

1 tsp lemon juice

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until fully hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel and coarsely chop the eggs.

  • 3

    Dice the celery into small pieces and roughly chop the fresh chives, parsley, and dill.

  • 4

    In a mixing bowl, combine the chopped eggs, celery, and herbs. Add the nonfat Greek yogurt and Dijon mustard.

  • 5

    Drizzle with lemon juice and season with a pinch of salt and black pepper. Gently mix until the ingredients are well combined.

  • 6

    Taste and adjust the seasonings if necessary. Serve immediately or chill in the refrigerator for a refreshing egg salad.