Name: Fresh Herb Egg Salad
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 avocado oil mayonnaise; 1 tsp Dijon mustard; 1 tbsp fresh dill; 1 tbsp fresh chives; 0.25 cup celery; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 slice sprouted grain bread; 1 cup arugula

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

YOUR SOLIN GENERATED RECIPE

Fresh Herb Egg Salad

Creamy egg salad tossed with bright dill and chives, served on toasted sprouted bread for a crisp, protein-packed lunch.

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NUTRITION

Protein

52.7g

Fat

35.9g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup non-fat Greek yogurt

1 tbsp avocado oil mayonnaise

1 tsp Dijon mustard

1 tbsp fresh dill

1 tbsp fresh chives

0.25 cup celery

0.25 tsp sea salt

0.25 tsp black pepper

2 slice sprouted grain bread

1 cup arugula

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PREPARATION

1
Place the eggs in a small saucepan and cover with water. Bring to a boil, then cover and remove from heat for 10 minutes.
2
Transfer the eggs to an ice bath to cool completely before peeling and dicing them into bite-sized pieces.
3
In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, sea salt, and black pepper until smooth.
4
Stir in the chopped dill, chives, and finely diced celery.
5
Gently fold the chopped eggs into the dressing until well combined.
6
Toast the sprouted grain bread until golden and firm.
7
Layer the arugula on the toast and top with a generous portion of the egg salad.