Name: Dill Egg Salad on Toasted Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup nonfat Greek yogurt; 1 tbsp Dijon mustard; 1 tbsp fresh dill; 0.25 cup celery; 2 tbsp red onion; 1 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Dill Egg Salad on Toasted Sourdough

Creamy egg salad folded with Greek yogurt and fresh dill, served atop a thick slice of toasted sourdough for a satisfyingly crunchy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.8g

Fat

24.8g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup nonfat Greek yogurt

1 tbsp Dijon mustard

1 tbsp fresh dill

0.25 cup celery

2 tbsp red onion

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the eggs in a small saucepan and cover with cold water by at least an inch.
2
Bring the water to a rolling boil, then immediately remove from heat, cover with a lid, and let stand for 12 minutes.
3
Prepare an ice bath in a medium bowl; transfer the cooked eggs to the ice bath for 5 minutes to stop the cooking process.
4
Peel the eggs and chop them into small, uniform cubes.
5
In a mixing bowl, combine the nonfat Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper, whisking until smooth.
6
Finely dice the celery and red onion, and mince the fresh dill.
7
Gently fold the chopped eggs, celery, onion, and dill into the yogurt dressing until thoroughly coated.
8
Toast the sourdough bread until it is golden brown and sturdy.
9
Spread the egg salad generously over the toasted sourdough and garnish with an extra pinch of dill if desired.