Creamy Deviled Egg Salad with Crispy Greens and Fresh Herbs

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

Creamy Deviled Egg Salad with Crispy Greens and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Deviled Egg Salad with Crispy Greens and Fresh Herbs

Enjoy a twist on the classic deviled egg salad featuring tender, hard-boiled eggs tossed in a tangy, creamy Greek yogurt dressing enhanced with Dijon mustard and a medley of fresh herbs. Served atop crispy greens lightly sautéed with olive oil, this dish offers a satisfying blend of textures and refreshing flavors, perfect for a nourishing lunch.

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NUTRITION

167kcal
Protein
14.9g
Fat
9.7g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

2 tbsp Fresh Herbs (Dill, Chives, Parsley)

1 cup Baby Arugula

1 tsp Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard-boil the eggs, then cool, peel, and roughly chop them.

  • 2

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Mix until well combined.

  • 3

    Add the finely chopped fresh herbs, and season with salt and pepper to taste. Stir to incorporate all flavors.

  • 4

    In a small sauté pan, warm the olive oil over medium heat. Add the baby arugula and sauté just until it becomes slightly crispy but still retains a fresh bite, about 1-2 minutes.

  • 5

    Plate a bed of the crispy greens and top with the creamy deviled egg salad.

  • 6

    Garnish with a sprinkle of extra fresh herbs if desired and serve immediately.

Creamy Deviled Egg Salad with Crispy Greens and Fresh Herbs

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

Creamy Deviled Egg Salad with Crispy Greens and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Deviled Egg Salad with Crispy Greens and Fresh Herbs

Enjoy a twist on the classic deviled egg salad featuring tender, hard-boiled eggs tossed in a tangy, creamy Greek yogurt dressing enhanced with Dijon mustard and a medley of fresh herbs. Served atop crispy greens lightly sautéed with olive oil, this dish offers a satisfying blend of textures and refreshing flavors, perfect for a nourishing lunch.

NUTRITION

167kcal
Protein
14.9g
Fat
9.7g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

2 tbsp Fresh Herbs (Dill, Chives, Parsley)

1 cup Baby Arugula

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs, then cool, peel, and roughly chop them.

  • 2

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Mix until well combined.

  • 3

    Add the finely chopped fresh herbs, and season with salt and pepper to taste. Stir to incorporate all flavors.

  • 4

    In a small sauté pan, warm the olive oil over medium heat. Add the baby arugula and sauté just until it becomes slightly crispy but still retains a fresh bite, about 1-2 minutes.

  • 5

    Plate a bed of the crispy greens and top with the creamy deviled egg salad.

  • 6

    Garnish with a sprinkle of extra fresh herbs if desired and serve immediately.