Creamy Hard-Boiled Egg Salad with Fresh Vegetables

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

Creamy Hard-Boiled Egg Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Hard-Boiled Egg Salad with Fresh Vegetables

Enjoy a refreshing and protein-packed egg salad featuring perfectly hard-boiled eggs combined with crisp, diced fresh vegetables and a creamy, tangy dressing made from low-fat Greek yogurt. This versatile dish provides a delightful balance of textures and flavors, enhanced by a hint of lemon and fresh dill, making it an ideal meal for any time of day.

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NUTRITION

383kcal
Protein
34.9g
Fat
22.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup low-fat Greek yogurt

1 stalk celery, diced

1/4 cup red bell pepper, diced

1 tablespoon fresh lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover them with water. Bring the water to a rolling boil, then reduce heat slightly and simmer for 10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water or in an ice bath to stop the cooking process.

  • 3

    Peel the eggs and chop them into roughly bite-sized pieces.

  • 4

    In a mixing bowl, add the chopped eggs, diced celery, and diced red bell pepper.

  • 5

    Stir in the low-fat Greek yogurt, fresh lemon juice, and chopped dill. Mix gently until the ingredients are well combined.

  • 6

    Season the salad with salt and pepper to taste. Adjust lemon juice or dill if desired.

  • 7

    Serve immediately for a fresh taste or chill the salad in the refrigerator for about 30 minutes to meld flavors together.

Creamy Hard-Boiled Egg Salad with Fresh Vegetables

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

Creamy Hard-Boiled Egg Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Hard-Boiled Egg Salad with Fresh Vegetables

Enjoy a refreshing and protein-packed egg salad featuring perfectly hard-boiled eggs combined with crisp, diced fresh vegetables and a creamy, tangy dressing made from low-fat Greek yogurt. This versatile dish provides a delightful balance of textures and flavors, enhanced by a hint of lemon and fresh dill, making it an ideal meal for any time of day.

NUTRITION

383kcal
Protein
34.9g
Fat
22.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup low-fat Greek yogurt

1 stalk celery, diced

1/4 cup red bell pepper, diced

1 tablespoon fresh lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover them with water. Bring the water to a rolling boil, then reduce heat slightly and simmer for 10 minutes until fully hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water or in an ice bath to stop the cooking process.

  • 3

    Peel the eggs and chop them into roughly bite-sized pieces.

  • 4

    In a mixing bowl, add the chopped eggs, diced celery, and diced red bell pepper.

  • 5

    Stir in the low-fat Greek yogurt, fresh lemon juice, and chopped dill. Mix gently until the ingredients are well combined.

  • 6

    Season the salad with salt and pepper to taste. Adjust lemon juice or dill if desired.

  • 7

    Serve immediately for a fresh taste or chill the salad in the refrigerator for about 30 minutes to meld flavors together.