Egg salad with feta and dill
A healthy egg salad made with feta, Greek yogourt, lemon and dill, perfect for sandwiches
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 2 pieces bread
- 1 tsp (5 mL) olive oil
- 1 tomato, sliced
- 2-3 lettuce leaves
Instructions
- 1
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.
- 2
Add the remaining ingredients to your bowl and mix well with a fork until well combined. Taste and adjust seasoning to your liking.
- 3
Egg salad with feta and dill can keep in the refrigerator for 2 - 3 days.
- 4
To make egg salad sandwich
- 5
Toast your bread either in the toaster or a dry non-stick skillet.
- 6
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.
- 7
Enjoy!