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Introduction
Egg salad has long been a staple of American lunchboxes and picnic baskets, but this Mediterranean-inspired version elevates the humble dish to new heights. Born from the sun-drenched shores of the Mediterranean, this recipe infuses traditional egg salad with the bold flavors and fresh ingredients characteristic of the region. The addition of feta cheese, a staple in Greek cuisine, dates back to ancient times when shepherds needed a portable, protein-rich food. By marrying this ancient ingredient with the New World's beloved egg salad, we create a dish that bridges cultures and tantalizes taste buds with its harmonious blend of flavors and textures.
Ingredients
• 6 large eggs, hard-boiled and cooled
• 1/4 cup Greek yogurt (full-fat for creaminess)
• 2 tablespoons mayonnaise
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and roughly chopped
• 1/4 cup red onion, finely diced
• 1/2 cup cucumber, seeded and finely diced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
Step 1:
Place eggs in a large pot and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes.
Step 2:
While eggs are cooking, prepare the vegetables: dice the red onion and cucumber, chop the olives and herbs.
Step 3:
After 10 minutes, transfer eggs to an ice bath to cool for 5 minutes. Once cooled, peel and roughly chop the eggs.
Step 4:
In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Step 5:
Add the chopped eggs, feta cheese, olives, red onion, cucumber, parsley, and dill to the bowl. Gently fold everything together until well combined.
Step 6:
Drizzle with extra-virgin olive oil and give a final gentle stir. Taste and adjust seasoning if needed.
Step 7:
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Q: Can I make this egg salad ahead of time?
A: Yes, you can prepare it up to 24 hours in advance. The flavors will actually improve as they meld together in the refrigerator.
Q: How can I make this recipe dairy-free?
A: Use dairy-free yogurt alternatives and omit the feta cheese. You can add extra olives or capers for a salty flavor to replace the feta.
Q: What's the best way to hard-boil eggs so they peel easily?
A: Use slightly older eggs, start with cold water, and immediately transfer to an ice bath after cooking. This helps prevent the green ring and makes peeling easier.
• For a lighter version, use all Greek yogurt instead of mayonnaise.
• Substitute red bell pepper for cucumber if desired for a different crunch.
• Use fresh herbs when possible for best flavor, but dried can be substituted at a 1:3 ratio.
• This recipe contains eggs and dairy (yogurt, feta). For a dairy-free version, use dairy-free yogurt and omit the feta.
• Choose organic, free-range eggs for best flavor and nutrition.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serve chilled on bread as a sandwich, in a pita pocket, or over a bed of fresh greens.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Boil and cool the eggs in advance to save time. Chop vegetables while eggs are cooking and cooling.
- Don't overcook the eggs to avoid a green ring around the yolk and a rubbery texture.
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Adjust the consistency by adding more Greek yogurt or mayonnaise if needed.
For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce. To make it vegetarian, substitute the eggs with firm tofu, crumbled and seasoned with black salt for an eggy flavor.
Serve with a crisp white wine like Assyrtiko or a light wheat beer. Pair with a side of mixed greens or a Greek salad for a complete meal.
Best in spring and summer when fresh herbs are abundant, but can be enjoyed year-round.
Contains eggs and dairy (Greek yogurt, feta cheese). May contain traces of tree nuts or peanuts depending on the source of ingredients.
