Name: Creamy Dill Egg Salad Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup non-fat Greek yogurt; 1 tbsp Dijon mustard; 0.25 cup celery; 0.25 cup red onion; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 slice sprouted grain bread; 1 cup baby arugula

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 fragrant fresh dill, served on toasted sprouted grain bread for a satisfyingly creamy crunch.

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NUTRITION

Protein

48.0g

Fat

25.2g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup non-fat Greek yogurt

1 tbsp Dijon mustard

0.25 cup celery

0.25 cup red onion

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

1 cup baby arugula

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PREPARATION

1
Place the eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
2
Transfer eggs to an ice bath for 5 minutes. Peel the eggs and roughly chop them into bite-sized pieces.
3
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, and black pepper until smooth.
4
Finely dice the celery and red onion, and mince the fresh dill.
5
Add the chopped eggs, celery, red onion, and dill to the yogurt mixture. Fold gently until everything is well combined and creamy.
6
Toast the sprouted grain bread until golden and crisp.
7
Layer the baby arugula on one slice of toast, top with the egg salad mixture, and finish with the second slice of toast.