Description
A vibrant and creamy egg salad featuring dill, feta, and Castelvetrano olives, perfect for picnics and light lunches.
Ingredients
Scale
- 4 large Eggs
- 1 cup Castelvetrano Olives
- 1 cup Chopped Dill
- 1/2 cup Red Onion
- 1 cup Crumbled Feta
- 1 tablespoon Red Wine Vinegar
- 1/4 cup Extra-Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 4 slices Whole Grain Bread
Instructions
- Boil the eggs by placing them in a saucepan covered with cold water. Bring to a gentle boil over medium heat and cook for 10-12 minutes.
- Prepare the dressing by whisking together the red wine vinegar, extra-virgin olive oil, oregano, sugar, salt, and black pepper in a mixing bowl.
- Chop the red onion and dill, and pit and slice the olives while the eggs cool.
- Peel the cooled eggs under running water, then dice them into bite-sized pieces and add to the mixing bowl.
- Combine the chopped dill, olives, onion, and crumbled feta with the eggs, and pour the dressing over the mixture. Gently fold until evenly coated.
- Taste the salad and adjust the seasoning or herbs as desired.
- Serve on toasted whole grain bread or a bed of greens.
Notes
For best flavor, consider making the egg salad a day in advance. This salad does not freeze well.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 370mg