Name: Tangy Curried Egg Salad with Celery
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup nonfat Greek yogurt; 1 tbsp lemon juice; 1 tsp curry powder; 0.5 cup celery; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 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

Tangy Curried Egg Salad with Celery

Hard-boiled eggs tossed in a vibrant, tangy Greek yogurt dressing infused with aromatic curry spices and crisp, crunchy celery.

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NUTRITION

Protein

45.9g

Fat

25.8g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup nonfat Greek yogurt

1 tbsp lemon juice

1 tsp curry powder

0.5 cup celery

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

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PREPARATION

1
Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
2
Transfer eggs to an ice bath for 5 minutes, then peel and chop them into bite-sized pieces.
3
In a medium bowl, whisk together the Greek yogurt, lemon juice, curry powder, sea salt, and black pepper until the dressing is smooth and creamy.
4
Fold the chopped eggs and diced celery into the bowl, stirring gently until everything is evenly coated in the yellow curry sauce.
5
Serve the egg salad immediately over a bed of fresh baby spinach for a crisp and satisfying lunch.