Name: Classic Egg Salad with Olive Oil Mayonnaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large Eggs; 0.5 cup Non-fat Greek yogurt; 1 tsp Olive oil mayonnaise; 1 tsp Dijon mustard; 2 tbsp Celery; 1 tbsp Fresh chives; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Paprika; 2 cups Baby spinach

Classic Egg Salad with Olive Oil Mayonnaise

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 Olive Oil Mayonnaise

Hard-boiled eggs folded into a creamy olive oil mayo and Greek yogurt dressing, served over crisp baby spinach for a satisfying and protein-packed lunch.

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NUTRITION

Protein

45.3g

Fat

28.5g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

0.5 cup Non-fat Greek yogurt

1 tsp Olive oil mayonnaise

1 tsp Dijon mustard

2 tbsp Celery

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

2 cups Baby spinach

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PREPARATION

1
Place eggs in a 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 before peeling and dicing them into bite-sized pieces.
3
In a medium bowl, whisk together the Greek yogurt, olive oil mayonnaise, Dijon mustard, sea salt, black pepper, and paprika until smooth.
4
Gently fold the diced eggs, finely chopped celery, and fresh chives into the dressing until well combined.
5
Arrange the fresh baby spinach on a plate and top with the egg salad, finishing with an extra sprinkle of paprika if desired.