A healthy egg salad made with feta, Greek yogourt, lemon and dill, perfect for sandwiches
Our father has always said that if you have eggs in the house, you have a meal. He is so right! We rely on eggs pretty frequently, and not only for breakfast (although eggs fried in olive oil is one of our favourite ways to start the day). Eggs can be part of a pretty substantial meal at lunch or dinner; our eggs with loukaniko and potato is a hearty, classic Greek omelette that proves that you don’t need to get too complicated to create something great in the kitchen.
Eggs are quick and handy too. When we are particularly organized we keep a few hard boiled eggs in the refrigerator, available for anyone who needs a protein-filled snack or a breakfast on the go. Just be sure to identify the hard boiled eggs with a pencil marking on the shell to distinguish them from the raw eggs! We know, we know! There are other ways to tell the difference between the two, but really, who has time and energy for that?
Having boiled eggs available also makes it that much easier to create amazing egg salad, like this one. Our recipe for egg salad with feta and dill likely a little different than the egg salad you may be used to. Instead of relying on mayonnaise, we use Greek yogourt in the mix. We also include other ingredients popular in Greek cooking like oregano, feta and lemon juice. The result is an egg salad that is nutritious, delicious and incredibly versatile!
What you need to make egg salad with feta and dill
You will need the following ingredients:
- Hard boiled eggs
- Greek yogourt
- Greek feta
- Olive oil
- Lemon juice and lemon zest
- Fresh dill
- Dry oregano, salt & pepper
What is strained Greek yogourt?
Greek yogourt is regular yogourt which has had the whey and other liquid drained out of it. The result is a very thick and tangy yogourt. When we make our egg salad with feta and dill we take Greek yogourt, which is already quite thick, and drain it even more to remove as much liquid as possible. We do this by lining a sieve with a double layer of cheesecloth and setting it over a bowl for several hours in the refrigerator. This produces a very thick yogourt – it is almost like a spread. You can skip this extra straining if you like but we find that it is helpful in preventing the egg salad from being too wet.
How to serve egg salad with feta and dill
Our egg salad with feta and dill makes for a fantastic sandwich filling – we like to top it with sliced tomatoes and some lettuce. It is also delicious served alongside some crackers and you can even add about 1/2 cup of it to a green salad.
How long does egg salad with feta and dill keep in the refrigerator?
It will stay fresh, well covered in the refrigerator, for up to three days.
Is egg salad healthy?
Like every recipe, the nutritional value depends on the individual ingredients and the cooking method. In the case of our egg salad with feta and dill, the ingredients are all nutritious, so yes, our egg salad is good for you!
Substitutions for our egg salad with feta and dill:
- Instead of strained Greek yogourt use Greek yogourt you have not strained, or use mayonnaise.
- Instead of fresh dill you can use parsley.
- Instead of lemon juice, you can use lime juice
- Be sure to adjust the salt and pepper quantities to your taste!
Looking for more amazing sandwich ideas? Check these out:
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Egg salad with feta and dill
- 4 eggs, hard boiled
- 3 tbsp Greek yogourt see Recipe Note
- 3 tbsp Greek feta, crumbled
- 1 tbsp (15 mL) olive oil
- 1 tbsp chopped dill, packed
- 2 tsp (10 mL) fresh lemon juice
- 1 tsp grated lemon rind
- ¼ tsp dry oregano
- ½ tsp salt
- ¼ tsp pepper
For egg salad sandwich
- 2 pieces bread
- 1 tsp (5 mL) olive oil
- 1 tomato, sliced
- 2-3 lettuce leaves
- Peel your eggs and place them in a medium sized bowl. Break up your eggs using the back of a fork. If you like, keep some bigger pieces of egg for added texture in your egg salad.4 eggs, hard boiled
- Add the remaining ingredients to your bowl and mix well with a fork until well combined. Taste and adjust seasoning to your liking.3 tbsp Greek yogourt, 3 tbsp Greek feta, crumbled, 1 tbsp (15 mL) olive oil, 1 tbsp chopped dill, packed, 2 tsp (10 mL) fresh lemon juice, 1 tsp grated lemon rind, ¼ tsp dry oregano, ½ tsp salt, ¼ tsp pepper
- Egg salad with feta and dill can keep in the refrigerator for 2 - 3 days.
To make egg salad sandwich
- Toast your bread either in the toaster or a dry non-stick skillet.2 pieces bread
- Drizzle one side of each slice of toasted bread with olive oil. Arrange egg salad on top of one piece of bread. Top with tomato slices, lettuce and the second piece of bread.1 tsp (5 mL) olive oil, 1 tomato, sliced, 2-3 lettuce leaves