Hard boiled eggs topped with feta, oregano, fresh lemon juice and a drizzle of olive oil
There are a few things we can always expect on Easter Monday, the day after Orthodox Pascha. The first is the realization that another year has gone by, and we are overcome with gratitude to have been able to celebrate our important holiday with our family and friends. The second is being reminded that an extensive fast and abstinence from meat, dairy and eggs, which ends with a day spent eating pretty much only meat, dairy and eggs, is rough. Delicious, but rough. And finally, we’ll note that regardless of how much we ate, there are leftovers for days!
One of the leftovers that we always have plenty of are hard-boiled eggs. Every Greek family we know dyes eggs for Pascha. The traditional colour is red, but people get fancy and create some lovely works of art. Then, on Easter Sunday, we have a great time using these eggs for tsougrisma, a game where two people tap their eggs together to see whose egg survives the impact. The egg which remains un-cracked, and the person holding it, are declared the winners. The only prize, for winner and losers, is their egg…and more meat.
Despite all the tsougrisma, the next day there are still loads of eggs in the fridge. Our parents were never ones to make egg salad or devilled eggs. Instead, they would dress them up Greek-style, using all of the essential Greek basics like lemon, oregano, feta and of course olive oil. These Greek-style hard boiled eggs are sure to become a favourite in your home as well. Opa!
How to prepare Greek-style hard boiled eggs
If you already have boiled eggs in your refrigerator, this becomes a breakfast or snack that you can whip up in about 60 seconds. Delicious, and quick! We actually like to keep a few hard boiled eggs in the refrigerator at all times; they provide a quick protein boost for anyone in a hurry who just needs something quick to eat. We label our hard boiled eggs with a pencil, writing “HB” on the shell.
It may sound odd to squeeze lemon juice onto your eggs, but trust
us our parents…it’s divine. The lemon juice, in addition to all the other flavours used to make these Greek-style hard boiled eggs, really ties everything together so well!
Some of the ingredients below are listed without exact measurements, such as the pepper, lemon juice and oregano. That’s because the quantities we use are pretty small, and really, these can be added to your taste.
How to hard boil an egg
We have found that the best way to boil eggs is to place them in a pot and cover them with water which is about the same temperature as the eggs. So, if your eggs comes straight out of the refrigerator, use cold water. If your eggs are at room temperature, use room temperature water. Bring the water and eggs to a boil, and then reduce the heat to medium and allow them to cook, uncovered, for 10 minutes. Remove the pot from the heat, remove the eggs from the hot water, and rinse them under cold water until you can handle them to enough to remove the shell. Alternatively, after they have cooled, label them “boiled” (using a pencil to write on the shell) and keep them in the refrigerator for a few days.
Mia Kouppa: Greek style hard boiled eggs
- 1 hard boiled egg
- pinch of pepper
- 1 tablespoon crumbled feta
- squirt of fresh lemon juice
- 1/2 teaspoon olive oil
- pinch of dried oregano
- Peel your egg and cut it in half. Place it on your plate.
- Add a bit of pepper to your egg. Next top your egg halves with crumbled feta.
- Squeeze a little bit of fresh lemon juice over your eggs and feta. Drizzle on the olive oil. Top with a bit of dried oregano. Enjoy.