Go Back
–+ servings

Dill and Feta Egg Salad

4.80 | 5 reviews
We always talk about how potato salads can either be mayonnaise based or vinegar-based, and I think it's about time we apply that same flavor logic to egg salads. This egg salad has zero mayo in sight, but you won't miss it in the slightest. Sharp and salty feta, bright dill and buttery Castelvetrano olives make the "dressing" of this salad, and it's a high protein lunch staple I want to keep on repeat.
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 servings

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 

  1. 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.
  2. 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.
  3. 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.
  4. Peel the eggs and quarter them and add them to the bowl. Mix everything into an egg salad. Taste and season as needed.
  5. 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.
Serving: 8.5ozCalories: 498kcalCarbohydrates: 11gProtein: 16gFat: 42g