Creamy Greek Yogurt Egg Salad

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

Creamy Greek Yogurt Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad

A velvety, protein-packed egg salad where classic comfort meets a modern twist. Hard-boiled eggs are chopped and blended with creamy nonfat Greek yogurt, a hint of tangy Dijon mustard, and refreshing lemon juice. Crisp celery adds a satisfying crunch, while fresh parsley elevates the flavor. Perfect for a quick yet nourishing meal any time of the day.

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NUTRITION

159kcal
Protein
18.6g
Fat
5.6g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 stalk celery

1 tsp Dijon mustard

1 tsp fresh lemon juice

1 tbsp fresh parsley

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for about 10 minutes until hard-boiled.

  • 2

    Drain and cool the eggs under cold running water, then peel and chop them into bite-sized pieces.

  • 3

    In a medium bowl, mix the nonfat Greek yogurt with Dijon mustard, fresh lemon juice, salt, and pepper until well combined.

  • 4

    Fold in the chopped eggs and diced celery; stir gently to combine without mashing the eggs completely.

  • 5

    Garnish with chopped fresh parsley and adjust seasoning to taste.

  • 6

    Serve chilled on its own, over a bed of greens, or in a whole grain wrap for a satisfying meal.

Creamy Greek Yogurt Egg Salad

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

Creamy Greek Yogurt Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad

A velvety, protein-packed egg salad where classic comfort meets a modern twist. Hard-boiled eggs are chopped and blended with creamy nonfat Greek yogurt, a hint of tangy Dijon mustard, and refreshing lemon juice. Crisp celery adds a satisfying crunch, while fresh parsley elevates the flavor. Perfect for a quick yet nourishing meal any time of the day.

NUTRITION

159kcal
Protein
18.6g
Fat
5.6g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 stalk celery

1 tsp Dijon mustard

1 tsp fresh lemon juice

1 tbsp fresh parsley

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for about 10 minutes until hard-boiled.

  • 2

    Drain and cool the eggs under cold running water, then peel and chop them into bite-sized pieces.

  • 3

    In a medium bowl, mix the nonfat Greek yogurt with Dijon mustard, fresh lemon juice, salt, and pepper until well combined.

  • 4

    Fold in the chopped eggs and diced celery; stir gently to combine without mashing the eggs completely.

  • 5

    Garnish with chopped fresh parsley and adjust seasoning to taste.

  • 6

    Serve chilled on its own, over a bed of greens, or in a whole grain wrap for a satisfying meal.