Fresh Herb Creamy Egg Salad

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

Fresh Herb Creamy Egg Salad

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Egg Salad

Enjoy a refreshing twist on a classic egg salad featuring tender, hard-boiled eggs combined with light, nonfat Greek yogurt, accented by fresh herbs and a hint of tangy lemon. Perfectly balanced and ideal for a protein-packed lunch.

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NUTRITION

130kcal
Protein
16.7g
Fat
5.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat plain Greek yogurt

1/4 cup diced celery

2 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 tsp Dijon mustard

1 tsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the eggs and run them under cold water until cool. Peel the eggs and roughly chop them into bite-sized pieces.

  • 3

    In a large bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, chopped chives, and parsley.

  • 4

    Stir in the Dijon mustard and lemon juice. Season with salt and pepper to taste.

  • 5

    Mix all ingredients thoroughly until creamy and well incorporated.

  • 6

    Serve immediately or refrigerate for a couple of hours to allow the flavors to meld.

Fresh Herb Creamy Egg Salad

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

Fresh Herb Creamy Egg Salad

YOUR SOLIN GENERATED RECIPE

Fresh Herb Creamy Egg Salad

Enjoy a refreshing twist on a classic egg salad featuring tender, hard-boiled eggs combined with light, nonfat Greek yogurt, accented by fresh herbs and a hint of tangy lemon. Perfectly balanced and ideal for a protein-packed lunch.

NUTRITION

130kcal
Protein
16.7g
Fat
5.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup nonfat plain Greek yogurt

1/4 cup diced celery

2 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 tsp Dijon mustard

1 tsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the eggs and run them under cold water until cool. Peel the eggs and roughly chop them into bite-sized pieces.

  • 3

    In a large bowl, combine the chopped eggs with nonfat Greek yogurt, diced celery, chopped chives, and parsley.

  • 4

    Stir in the Dijon mustard and lemon juice. Season with salt and pepper to taste.

  • 5

    Mix all ingredients thoroughly until creamy and well incorporated.

  • 6

    Serve immediately or refrigerate for a couple of hours to allow the flavors to meld.