Lunch / Dinner
Greek Egg Salad
Egg salad is usually ho-hum. Punched up with zippy Greek ingredients, all of a sudden your taste buds stand at attention.
Ingredients
PLACE:
STIR IN:
WHISK:
Test Kitchen Tip
Adding feta to the dressing lends great flavor and helps thickens it so it better clings to the other components.
Instructions
Place eggs in a pot, cover with water by 1 inch; bring to a boil over high heat. Remove pot from heat, cover, and let eggs stand ⏰ 11 minutes. Drain eggs and immediately plunge into an ice water bath to stop the cooking. Peel eggs, chop, and transfer to a bowl.
Stir in parsley, cucumbers, bell peppers, ½ cup feta, onion, olives, and pepperoncini.
Whisk together mayonnaise, remaining ¼ cup feta, zest, lemon juice, oregano, garlic, and Dijon; season dressing with salt and black pepper.
Stir dressing into egg mixture until combined; season with salt and black pepper.
Serve salad on pitas.
Nutritional Facts
Nutritional Facts
Per serving (salad only)
Calories: 401
% Daily Value*
Total Fat 34g 52%
Saturated Fat 9g 45%
Cholesterol 398mg 132%
Sodium 631mg 26%
Carbs 7g 2%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.