I love a mayo-free egg salad, and I think there should be much more room (and acceptance!) for the vinegar-based egg salads out there. And I’d like to option up this Dill and Feta Egg Salad as my first example.
Instead of mayo, this recipe leans into salty feta, fresh dill, tangy red wine vinegar, and buttery Castelvetrano olives to create a salad that’s briny, herby, and completely irresistible. Think of it as the Mediterranean-inspired egg salad you’ll want to keep on repeat for easy, high-protein lunches.
First, let’s talk a bit about why you should make this Dill and Feta Egg Salad
This isn’t your typical egg salad. Here’s why this version deserves a spot in your weekly rotation:
- No mayonnaise: Some of us truly don’t need it or want it! The dressing is made with olive oil, vinegar, feta, and herbs, so there’s a lot of flavor built into the salad, but not in the way you are used to with a classic egg salad recipe.
- High-protein and supremely filling: With eggs as the base, this is a great option for a vegetarian meal-prep lunch. There are enough vegetables, textures and flavor to really make you feel satisfied.
- Storage and fridge friendly: It keeps well in the fridge, so you can make it ahead for weekday lunches. It’s nice to have meal prep that actually feels interesting, you know?
If you’ve ever thought egg salad was a little too heavy or not vibrant enough, I hope this recipe will change your mind.
Ingredients You’ll Need
The ingredient list is small, but there are a few TINY additions like the oregano and sugar that I really hope you will keep:
- Eggs: We cook them to right past jammy, at 7 ½ minutes of boiling. This gives them a pleasant texture but they aren’t falling apart all over the place.
- Castelvetrano olives: Buttery, mild, and just truly delicious, these meet the feta and dill and really balance the entire salad.
- Feta cheese: For a salty punch, this cheese really matches the dill well and balances the entire salad.
- Fresh dill: I couldn’t imagine any other herb for the job. Somehow the dill makes this salad interesting without being overwhelming.
- Red onion: For bite, flavor, and a filling, vegetal note. If you are sensitive to the sharpness, soak it in ice water to mellow it out.
- Red wine vinegar + olive oil: This is as close to a “dressing” as you will get, but it really brings all the salad elements together.
- Oregano, sugar, salt, and pepper: Don’t skimp on these! The sugar might seem weird, but it’s a key flavor element. Leave it out and you’ll miss it, just trust me.
Serving suggestions for this Dill and Feta Egg Salad
The beauty of this salad is that it’s super versatile. There are many ways to serve it, but here are my favorite suggestions:
- Serve it on top of toasted sourdough or whole grain bread for the best egg salad sandwich.
- Spoon it over brown rice, farro, or quinoa for a big and filling grain bowl (my personal favorite).
- Pair it with greens or roasted veggies for a lighter lunch plate.
Storage tips for this egg salad
This egg salad makes two servings, which makes it really phenomenal for meal prep. Especially when you like having a few different options (and flavor-packed choices) for your lunch rotation. Since this salad makes two servings, I suggest storing it in the fridge in separate containers. It will keep for up to 3 days!
Looking for similar recipes?
Here are a few I love from the blog!
Greeny Tahini Egg Salad
Snow Pea Tuna Salad
Chickpea Fried Eggs
And that’s it for this Dill and Feta Egg Salad! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 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, 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 Diamond Crystal kosher salt, plus more to taste
- Freshly ground black pepper
Optional, for serving
- Brown rice, farro, or your favorite whole grain bread or sourdough
Instructions
- Bring a medium pot of water to a boil. Gently the eggs to the pot, then prepare a bowl of ice water to the side. Boil the eggs for 7 1/2 minutes then add them immediately to the ice bath. Set aside.
- Roughly chop 1/2 cup of Castelvetrano olives and add them to a large bowl. Finely chop 1/3 cup of dill, thinly slice 1/2 of a red onion and crumble 1/3 cup of feta cheese, add these all to the bowl.
- Season the bowl with 2 tablespoons of red wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon of dried oregano and 1/2 teaspoon of granulated sugar. Mix everything together and season with salt and pepper. Taste and add more salt, pepper or vinegar and preferred.
- Peel the eggs and quarter them and add them to the bowl. Mix everything into an egg salad. Taste and season as needed.
- To serve, eat with either brown rice, farro, or on top of your favorite bread (preferably toasted). This also makes a phenomenal egg salad sandwich.
Comments
Loved this one, excellent as always Justine!
The only thing I would warn is to be really careful with the salt. I am a salt lover (kosher salt for life), and usually put a tiny bit more than recipes suggest. This recipe, because of the green olives does not need any more salt. Don’t be liberal with the salt. Just do what Justine says she knows best. I made a few alterations, added some finely chopped kale from my garden and did pickled red onions instead of fresh. I am a mayo person also, I think the next time I make this I’ll add a tablespoon of mayo just to meld it together.
Perfect in time for summer.
And btw Justine, AI is a software meant to please everyone which, kinda means it pleases no one! For you in particular, I feel like you take risks in your cooking (eg egg salad with no mayo! Or a salad you bake, or zuchinni in cookies!) that a robot meant to please everyone at first glance would not be able to do, and you do it sooooo well. You always melt unsuspecting flavours with excellence, I haven’t tried any of your sweet recipes yet, but I can say with certainty: you are the Claire Saffitz of savoury food.
Don’t worry, you cannot be replaced.
Much love
Just made it for this weeks lunches. I added some lemon juice and flakey salt to season at the end. Very good! Just need something to get rid of the onion breath later
My stomach is sensitive to onions. Is there a way to make them gentler or replace them with something else?
You can use scallion greens and soak them in ice water to mellow them out, or you can omit them entirely. Swap in a crunchy element like celery and you should get a similar texture, but without that onion element!
Delicious and simple! As a salt & vinegar girl, I was super excited to try this. I didn’t have red wine vinegar so subbed white vinegar and went light on the feta; served it over rustic whole grain sourdough and it hit the spot!
Made this over the weekend and it was delicious. I’m not an olive fan, so I used grillos pickles instead, it turned out great!
omg LOVE Grillos – great sub choice!
Made it tonight here in (sunny) Australia Justine. Combined with lamb loin chops. Wine was 2023 South Australian Assyrtiko. Excellent – Greece on a plate. Love your work!
This sounds like an incredible dinner, wow!! So glad you loved it, thanks so much for leaving review 🙂
when I have NOTHING in the house for my partners lunch at 5 am…I have THIS, and the seed cracker from your “pot luck salad” easy at 5 AM when i am just getting off work and have no brain and they are getting up to leave…I will not omit the onion, but add the celery next time…they have never NOT loved something by you…thanks!
I am so so glad this recipe is such a time save for you! And please tell your partner that I’m thrilled by their stamp of approval. Thank you for such a kind review <3
Made this because I thought the addition of oil and vinegar was brilliant and I was not disappointed. Made as directed except cut the onions in a rough chop after the ice bath instead of sliced. The second time I omitted the oil and sugar and added 1 1/2 tablespoons of Kewpie mayo with the vinegar, which bound the salad a bit more together. I also used pickled red onions because I was out of fresh onions and added a dash of dried red chilies. I liked the accidental version with the slight pop of the pickled onions and chilie pepper. Both versions benefit by being made a few hours ahead to bring out the herbs.
Oh my gosh this makes me so happy!! I’m so thrilled you liked it and the adjustments sound delish <3
A+++++++ This is my favorite recipe I’ve made from you so far. AMAZING. I’ve made it twice. I’ve doubled it and shared it with friends. It’s amazing meal prep. I can futz with the ratios as desired and there’s no going wrong. perfect recipe in every possible way.
Ahh, this is music to my ears! I’m so so thrilled you love it!
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