Protein-Packed Greek Yogurt Egg Salad with Crisp Veggies

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

Protein-Packed Greek Yogurt Egg Salad with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad with Crisp Veggies

Enjoy a fresh and energizing twist on classic egg salad! This version combines hard-boiled eggs and extra egg whites with creamy nonfat Greek yogurt, crisp celery, and red onion, all lightly seasoned with Dijon mustard. Served on a bed of crunchy lettuce with carrot sticks on the side, it's a satisfying and protein-rich meal that will keep you fueled and focused.

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NUTRITION

345kcal
Protein
41.5g
Fat
10.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (hard-boiled)

3 egg whites (from hard-boiled eggs)

170g nonfat Greek yogurt

1/2 cup chopped celery

2 tbsp chopped red onion

1 tsp Dijon mustard

1 cup shredded lettuce

1 medium carrot (cut into sticks)

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PREPARATION

  • 1

    Place 2 whole eggs and 3 egg whites in a pot and cover with water. Bring to a boil and simmer for 9-10 minutes until fully hard-boiled. Drain and cool them under cold running water.

  • 2

    Peel the boiled eggs and chop them coarsely. If desired, separate out the egg whites from the yolks for a lighter, fluffier texture, then combine them with the chopped whole eggs in a bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the egg mixture. Stir to combine until the salad is creamy and well blended.

  • 4

    Fold in the chopped celery and red onion. Season lightly with salt and pepper to taste.

  • 5

    Arrange a bed of shredded lettuce on your plate and spoon the egg salad on top. Garnish with a side of fresh carrot sticks for added crunch and color.

  • 6

    Serve immediately and enjoy your protein-packed, nutrient-rich meal!

Protein-Packed Greek Yogurt Egg Salad with Crisp Veggies

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

Protein-Packed Greek Yogurt Egg Salad with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad with Crisp Veggies

Enjoy a fresh and energizing twist on classic egg salad! This version combines hard-boiled eggs and extra egg whites with creamy nonfat Greek yogurt, crisp celery, and red onion, all lightly seasoned with Dijon mustard. Served on a bed of crunchy lettuce with carrot sticks on the side, it's a satisfying and protein-rich meal that will keep you fueled and focused.

NUTRITION

345kcal
Protein
41.5g
Fat
10.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (hard-boiled)

3 egg whites (from hard-boiled eggs)

170g nonfat Greek yogurt

1/2 cup chopped celery

2 tbsp chopped red onion

1 tsp Dijon mustard

1 cup shredded lettuce

1 medium carrot (cut into sticks)

PREPARATION

  • 1

    Place 2 whole eggs and 3 egg whites in a pot and cover with water. Bring to a boil and simmer for 9-10 minutes until fully hard-boiled. Drain and cool them under cold running water.

  • 2

    Peel the boiled eggs and chop them coarsely. If desired, separate out the egg whites from the yolks for a lighter, fluffier texture, then combine them with the chopped whole eggs in a bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the egg mixture. Stir to combine until the salad is creamy and well blended.

  • 4

    Fold in the chopped celery and red onion. Season lightly with salt and pepper to taste.

  • 5

    Arrange a bed of shredded lettuce on your plate and spoon the egg salad on top. Garnish with a side of fresh carrot sticks for added crunch and color.

  • 6

    Serve immediately and enjoy your protein-packed, nutrient-rich meal!