Name: Classic Egg Salad with Fresh Arugula
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup Greek yogurt; 1 tbsp Dijon mustard; 0.25 cup celery; 2 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup baby arugula; 1 slice sprouted grain bread; 1 tsp fresh dill

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

YOUR SOLIN GENERATED RECIPE

Classic Egg Salad with Fresh Arugula

Hard-boiled eggs mashed with Greek yogurt and Dijon mustard, served over a bed of peppery baby arugula on toasted sprouted grain bread.

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NUTRITION

Protein

49.4g

Fat

27.6g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup Greek yogurt

1 tbsp Dijon mustard

0.25 cup celery

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby arugula

1 slice sprouted grain bread

1 tsp fresh dill

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PREPARATION

1
Place the eggs in a medium saucepan and cover with one inch of cold water.
2
Bring the water to a boil over high heat, then immediately remove from heat, cover, and let sit for 10 minutes.
3
Transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel and dice them into small pieces.
4
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, and black pepper until the dressing is smooth.
5
Stir in the diced eggs, celery, green onions, and fresh dill until the ingredients are evenly coated.
6
Lightly toast the sprouted grain bread and place it on a serving plate.
7
Layer the baby arugula over the toast and top with the creamy egg salad mixture.