Egg salad with feta and dill
A healthy egg salad made with feta, Greek yogourt, lemon and dill, perfect for sandwiches
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Light meal, Lunch
Cuisine: American, Greek
Servings: 4
Calories: 153kcal
Author: Mia Kouppa
- 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
Enjoy!
We like to use Greek yogourt that we have strained overnight for this recipe (strained the way it is when making tzatziki). You can also use unstrained Greek yogourt, or even mayonnaise, if you prefer.
Calories: 153kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 510mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1445IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg