Creamy Dill Egg Salad with Crunchy Vegetables

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

Creamy Dill Egg Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad with Crunchy Vegetables

Enjoy a refreshing twist on a classic egg salad with hard-boiled eggs combined with creamy nonfat Greek yogurt, accented by the bright flavors of fresh dill, mustard, and a medley of crunchy vegetables. This dish delivers a satisfying balance of protein and vibrant textures to keep you energized.

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NUTRITION

146kcal
Protein
15.6g
Fat
5.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1/2 cup diced Celery

1/2 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1 tbsp chopped Fresh Dill

1 tsp Dijon Mustard

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Once cooked, drain the eggs and place them in a bowl with ice water to cool. Peel and chop the eggs once they’re cooled.

  • 3

    In a medium bowl, combine the chopped eggs and nonfat Greek yogurt.

  • 4

    Add diced celery, red bell pepper, and cucumber to the bowl.

  • 5

    Stir in the fresh dill, Dijon mustard, and lemon juice.

  • 6

    Season with salt and pepper to taste and mix until well combined.

  • 7

    Serve chilled or at room temperature, and enjoy a burst of creamy, tangy flavor with a satisfying crunch.

Creamy Dill Egg Salad with Crunchy Vegetables

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

Creamy Dill Egg Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad with Crunchy Vegetables

Enjoy a refreshing twist on a classic egg salad with hard-boiled eggs combined with creamy nonfat Greek yogurt, accented by the bright flavors of fresh dill, mustard, and a medley of crunchy vegetables. This dish delivers a satisfying balance of protein and vibrant textures to keep you energized.

NUTRITION

146kcal
Protein
15.6g
Fat
5.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1/2 cup diced Celery

1/2 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1 tbsp chopped Fresh Dill

1 tsp Dijon Mustard

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Once cooked, drain the eggs and place them in a bowl with ice water to cool. Peel and chop the eggs once they’re cooled.

  • 3

    In a medium bowl, combine the chopped eggs and nonfat Greek yogurt.

  • 4

    Add diced celery, red bell pepper, and cucumber to the bowl.

  • 5

    Stir in the fresh dill, Dijon mustard, and lemon juice.

  • 6

    Season with salt and pepper to taste and mix until well combined.

  • 7

    Serve chilled or at room temperature, and enjoy a burst of creamy, tangy flavor with a satisfying crunch.