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A healthy egg salad made with feta, Greek yogourt, lemon and dill, perfect for sandwiches.
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5 from 4 votes

Egg salad with feta and dill

A healthy egg salad made with feta, Greek yogourt, lemon and dill, perfect for sandwiches
Prep Time10 minutes
Total Time10 minutes
Course: Light meal, Lunch
Cuisine: American, Greek
Servings: 4
Calories: 153kcal
Author: Mia Kouppa

Ingredients

  • 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

Instructions

  • 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!

Notes

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.  

Nutrition

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