Name: Creamy Dill Egg Salad on Toasted Whole Grain Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs, hard-boiled; 1/4 cup nonfat plain Greek yogurt; 1 slice whole grain bread; 1 stalk celery, chopped; 1/8 small red onion, finely diced; 1 tbsp fresh dill, chopped; 1 tsp lemon juice; Salt & Pepper to taste

Creamy Dill Egg Salad on Toasted Whole Grain Bread

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

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad on Toasted Whole Grain Bread

Enjoy a bright and hearty twist on classic egg salad by combining tender, hard-boiled eggs with tangy nonfat Greek yogurt, fresh dill, and a hint of lemon. Finished with crisp celery and red onion, this creamy blend is served atop toasted whole grain bread for a satisfying texture and burst of flavor any time of day.

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NUTRITION

Protein

36.8g

Fat

20.7g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs, hard-boiled

1/4 cup nonfat plain Greek yogurt

1 slice whole grain bread

1 stalk celery, chopped

1/8 small red onion, finely diced

1 tbsp fresh dill, chopped

1 tsp lemon juice

Salt & Pepper to taste

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PREPARATION

1
Peel and chop the hard-boiled eggs into bite-sized pieces.
2
In a mixing bowl, combine the chopped eggs with nonfat Greek yogurt until creamy.
3
Stir in the chopped celery, finely diced red onion, and fresh dill.
4
Add lemon juice along with salt and pepper to taste, then gently mix to incorporate all flavors.
5
Toast the whole grain bread slice until golden and crisp.
6
Spoon the egg salad generously onto the toasted bread and serve immediately.