Name: Creamy Dill Egg Salad Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup non-fat Greek yogurt; 1 tbsp Dijon mustard; 2 tbsp fresh dill; 0.25 cup celery; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 slice sprouted grain bread; 1 cup baby spinach

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

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Sandwiches

Hard-boiled eggs mashed with tangy Greek yogurt and fresh dill, served on toasted sprouted grain bread for a satisfyingly crunchy texture.

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NUTRITION

Protein

47.4g

Fat

18.0g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup non-fat Greek yogurt

1 tbsp Dijon mustard

2 tbsp fresh dill

0.25 cup celery

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 slice sprouted grain bread

1 cup baby spinach

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PREPARATION

1
Place the eggs in a small saucepan and cover with cold water by at least one inch.
2
Bring the water to a rolling boil, then immediately cover the pan and remove it from the heat.
3
Let the eggs sit in the hot water for 10 minutes, then transfer them to an ice bath to cool completely.
4
Peel the cooled eggs and finely chop them into uniform pieces.
5
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, fresh dill, lemon juice, sea salt, and black pepper.
6
Stir in the chopped eggs and diced celery until the mixture is thoroughly coated and creamy.
7
Toast the sprouted grain bread slices until golden brown.
8
Layer the baby spinach onto one slice of toast, top with the egg salad mixture, and finish with the second slice of bread.