Creamy Dill Egg Salad Sandwich on Whole Grain Bread

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

Creamy Dill Egg Salad Sandwich on Whole Grain Bread

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Sandwich on Whole Grain Bread

Enjoy a light yet satisfying egg salad sandwich featuring tender, hard-boiled eggs blended with a creamy nonfat Greek yogurt dressing accentuated by fresh dill and zesty Dijon mustard. This wholesome twist on a classic favorite is served on toasted whole grain bread, making it a balanced option for any meal.

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NUTRITION

163kcal
Protein
13.2g
Fat
6.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 tbsp nonfat plain Greek yogurt

2 slices whole grain bread

1 tsp Dijon mustard

1 tbsp fresh dill

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Place 4 large eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain and cool the eggs under cold running water. Once cool, peel and chop them roughly in a bowl.

  • 3

    Add 2 tablespoons of nonfat plain Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh dill, and a pinch each of salt and black pepper to the eggs. Mix well until creamy.

  • 4

    Toast 2 slices of whole grain bread until lightly crisp.

  • 5

    Spread the creamy egg salad evenly onto one slice of toasted bread, then top with the second slice to form a sandwich.

  • 6

    Cut the sandwich in half and serve immediately, or pack for a balanced meal on the go.

Creamy Dill Egg Salad Sandwich on Whole Grain Bread

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

Creamy Dill Egg Salad Sandwich on Whole Grain Bread

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Sandwich on Whole Grain Bread

Enjoy a light yet satisfying egg salad sandwich featuring tender, hard-boiled eggs blended with a creamy nonfat Greek yogurt dressing accentuated by fresh dill and zesty Dijon mustard. This wholesome twist on a classic favorite is served on toasted whole grain bread, making it a balanced option for any meal.

NUTRITION

163kcal
Protein
13.2g
Fat
6.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 tbsp nonfat plain Greek yogurt

2 slices whole grain bread

1 tsp Dijon mustard

1 tbsp fresh dill

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Place 4 large eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard-boiled.

  • 2

    Drain and cool the eggs under cold running water. Once cool, peel and chop them roughly in a bowl.

  • 3

    Add 2 tablespoons of nonfat plain Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh dill, and a pinch each of salt and black pepper to the eggs. Mix well until creamy.

  • 4

    Toast 2 slices of whole grain bread until lightly crisp.

  • 5

    Spread the creamy egg salad evenly onto one slice of toasted bread, then top with the second slice to form a sandwich.

  • 6

    Cut the sandwich in half and serve immediately, or pack for a balanced meal on the go.