Creamy Dill Egg Salad

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

Creamy Dill Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad

Enjoy a light yet satisfying Creamy Dill Egg Salad that perfectly balances creamy, tangy goodness with the fresh burst of dill and crisp celery. This versatile salad can be enjoyed on its own, over a bed of greens, or even as a sandwich filling, making it an excellent option any time of day.

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NUTRITION

354kcal
Protein
34.6g
Fat
20.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 stalk celery, diced

1 tbsp fresh dill, chopped

1 tsp Dijon mustard

Salt and pepper to taste

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PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and let simmer for about 10 minutes until hard-boiled.

  • 2

    Remove eggs from heat, drain water, and transfer eggs to an ice bath. Once cooled, peel and roughly chop them.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, chopped dill, and Dijon mustard.

  • 4

    Gently fold the ingredients together until well mixed. Season with salt and pepper to taste.

  • 5

    Serve immediately as a standalone dish, on a bed of greens, or as a sandwich filling. Enjoy your creamy and flavorful egg salad!

Creamy Dill Egg Salad

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

Creamy Dill Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad

Enjoy a light yet satisfying Creamy Dill Egg Salad that perfectly balances creamy, tangy goodness with the fresh burst of dill and crisp celery. This versatile salad can be enjoyed on its own, over a bed of greens, or even as a sandwich filling, making it an excellent option any time of day.

NUTRITION

354kcal
Protein
34.6g
Fat
20.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat Greek yogurt

1 stalk celery, diced

1 tbsp fresh dill, chopped

1 tsp Dijon mustard

Salt and pepper to taste

PREPARATION

  • 1

    Place eggs in a pot and cover with water. Bring to a boil and let simmer for about 10 minutes until hard-boiled.

  • 2

    Remove eggs from heat, drain water, and transfer eggs to an ice bath. Once cooled, peel and roughly chop them.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, diced celery, chopped dill, and Dijon mustard.

  • 4

    Gently fold the ingredients together until well mixed. Season with salt and pepper to taste.

  • 5

    Serve immediately as a standalone dish, on a bed of greens, or as a sandwich filling. Enjoy your creamy and flavorful egg salad!