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Dill and Feta Egg Salad

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A flavorful twist on a classic egg salad, packed with tangy feta, briny olives, and fresh dill.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup Castelvetrano olives, pits removed
  • 1/3 cup chopped dill
  • 1/2 small red onion
  • 1/3 cup crumbled feta (about 2.5 ounces)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Brown rice, farro, or your favorite whole grain bread or sourdough for serving

Instructions

  1. Boil the eggs: Start by placing your eggs in a pot and covering them with water. Bring to a gentle boil over medium heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes.
  2. Ice bath time: Once the time’s up, transfer the eggs into a bowl filled with ice water. Let them chill for about 5 minutes.
  3. Prep the ingredients: Chop up your olives, dill, and red onion.
  4. Make the dressing: In a large mixing bowl, combine the red wine vinegar, olive oil, oregano, sugar, salt, and pepper. Whisk until well-blended.
  5. Peel and chop the eggs: Once cooled, peel the eggs and chop them into bite-sized pieces.
  6. Combine everything: Add the chopped eggs, olives, dill, red onion, and feta to the bowl with the dressing. Gently fold everything together.
  7. Rest and meld: Let your egg salad rest for about 15-20 minutes before serving.
  8. Serve it up: Present this salad on a bed of greens or on sliced sourdough.

Notes

This egg salad can be made ahead of time and stored in an airtight container in the refrigerator. It may last up to a day before the herbs wilt.

Nutrition

Keywords: egg salad, dill salad, feta salad, Mediterranean salad, easy salad recipes

Find it online: https://flavorsbyclara.com/dill-feta-egg-salad-5-ingredient-recipe/