Creamy Herb Egg Salad with Crisp Greens

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

Creamy Herb Egg Salad with Crisp Greens

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad with Crisp Greens

Savor the delightful textures of this creamy herb egg salad that harmonizes rich, well-seasoned eggs with a light, tangy Greek yogurt dressing, accented by fresh avocado and a burst of garden-fresh herbs. Paired with crisp mixed greens for a refreshing crunch, this dish makes for a balanced meal loaded with flavor and a perfect macro profile.

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NUTRITION

380kcal
Protein
31.9g
Fat
24.7g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Eggs (~200g)

1/4 cup Plain Nonfat Greek Yogurt (~60g)

1/4 medium Avocado (~30g)

2 cups Mixed Salad Greens (~85g)

1 teaspoon Dijon Mustard (~5g)

2 tablespoons Fresh Herbs (Dill, Chives, Parsley) (~10g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes. After cooling, peel the eggs and roughly chop them.

  • 2

    In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, and diced avocado. Gently fold in the fresh herbs, and season with salt and pepper to taste.

  • 3

    In a separate bowl, toss the mixed salad greens to create a crisp bed for the egg salad.

  • 4

    Spoon the creamy egg mixture over the greens, and serve immediately, enjoying the contrast of textures.

  • 5

    Optionally, garnish with an extra sprinkle of herbs or a dash more pepper for added flavor.

Creamy Herb Egg Salad with Crisp Greens

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

Creamy Herb Egg Salad with Crisp Greens

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad with Crisp Greens

Savor the delightful textures of this creamy herb egg salad that harmonizes rich, well-seasoned eggs with a light, tangy Greek yogurt dressing, accented by fresh avocado and a burst of garden-fresh herbs. Paired with crisp mixed greens for a refreshing crunch, this dish makes for a balanced meal loaded with flavor and a perfect macro profile.

NUTRITION

380kcal
Protein
31.9g
Fat
24.7g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Eggs (~200g)

1/4 cup Plain Nonfat Greek Yogurt (~60g)

1/4 medium Avocado (~30g)

2 cups Mixed Salad Greens (~85g)

1 teaspoon Dijon Mustard (~5g)

2 tablespoons Fresh Herbs (Dill, Chives, Parsley) (~10g)

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes. After cooling, peel the eggs and roughly chop them.

  • 2

    In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, and diced avocado. Gently fold in the fresh herbs, and season with salt and pepper to taste.

  • 3

    In a separate bowl, toss the mixed salad greens to create a crisp bed for the egg salad.

  • 4

    Spoon the creamy egg mixture over the greens, and serve immediately, enjoying the contrast of textures.

  • 5

    Optionally, garnish with an extra sprinkle of herbs or a dash more pepper for added flavor.