Creamy Dill Egg Salad with Fresh Greens

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

Creamy Dill Egg Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad with Fresh Greens

Savor the deliciously creamy texture of this egg salad, perfectly balanced with fresh dill and a tangy note from Dijon mustard. Mixed with nonfat Greek yogurt for a lighter twist, it’s served atop a bed of baby spinach for an extra burst of freshness—ideal for a satisfying, protein-packed meal any time of day.

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NUTRITION

351kcal
Protein
35.2g
Fat
20.3g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill

1 cup Baby Spinach

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 9-10 minutes until hard-boiled.

  • 2

    Cool the eggs under cold running water and peel them once they are manageable.

  • 3

    Chop the peeled eggs coarsely and transfer them to a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, and freshly chopped dill. Gently mix until the eggs are evenly coated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Arrange the baby spinach leaves on a plate and top with the egg salad.

  • 7

    Serve immediately or refrigerate before serving for a chilled version.

Creamy Dill Egg Salad with Fresh Greens

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

Creamy Dill Egg Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad with Fresh Greens

Savor the deliciously creamy texture of this egg salad, perfectly balanced with fresh dill and a tangy note from Dijon mustard. Mixed with nonfat Greek yogurt for a lighter twist, it’s served atop a bed of baby spinach for an extra burst of freshness—ideal for a satisfying, protein-packed meal any time of day.

NUTRITION

351kcal
Protein
35.2g
Fat
20.3g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Fresh Dill

1 cup Baby Spinach

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 9-10 minutes until hard-boiled.

  • 2

    Cool the eggs under cold running water and peel them once they are manageable.

  • 3

    Chop the peeled eggs coarsely and transfer them to a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, Dijon mustard, and freshly chopped dill. Gently mix until the eggs are evenly coated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Arrange the baby spinach leaves on a plate and top with the egg salad.

  • 7

    Serve immediately or refrigerate before serving for a chilled version.