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

This Creamy Dill Egg Salad is a refreshing twist on the classic egg salad, featuring tender, hard-boiled eggs mixed with nonfat Greek yogurt and bright, aromatic dill. The crunchy celery adds a playful texture, while a touch of Dijon mustard brings a tangy accent. Perfect for any meal of the day, this dish is light yet filling, delivering balanced protein and creamy satisfaction.

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NUTRITION

331kcal
Protein
31.6g
Fat
20g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/4 cup Nonfat Plain Greek Yogurt (~61g)

1 tsp Dijon Mustard (~5g)

1 stalk Celery (~40g)

2 tbsp Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Transfer the eggs to a bowl of ice water to cool, then peel and roughly chop them.

  • 3

    In a medium mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely chop the celery and fresh dill, then add them to the bowl.

  • 5

    Season the mixture with salt and pepper to taste. Gently toss all ingredients together until well combined.

  • 6

    Serve immediately, or refrigerate for an hour to allow the flavors to meld. Enjoy as a standalone dish or on your preferred bread if desired.

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

This Creamy Dill Egg Salad is a refreshing twist on the classic egg salad, featuring tender, hard-boiled eggs mixed with nonfat Greek yogurt and bright, aromatic dill. The crunchy celery adds a playful texture, while a touch of Dijon mustard brings a tangy accent. Perfect for any meal of the day, this dish is light yet filling, delivering balanced protein and creamy satisfaction.

NUTRITION

331kcal
Protein
31.6g
Fat
20g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/4 cup Nonfat Plain Greek Yogurt (~61g)

1 tsp Dijon Mustard (~5g)

1 stalk Celery (~40g)

2 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Transfer the eggs to a bowl of ice water to cool, then peel and roughly chop them.

  • 3

    In a medium mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and Dijon mustard.

  • 4

    Finely chop the celery and fresh dill, then add them to the bowl.

  • 5

    Season the mixture with salt and pepper to taste. Gently toss all ingredients together until well combined.

  • 6

    Serve immediately, or refrigerate for an hour to allow the flavors to meld. Enjoy as a standalone dish or on your preferred bread if desired.