Greek Egg Salad
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Easy
This Greek egg salad is one of my go to lunches when I want something fresh and satisfying without spending hours in the kitchen. The whole thing comes together in just thirty minutes, and honestly, most of that is just chopping vegetables. I love using Greek yogurt as the base because it's packed with probiotics that are great for your digestion, plus it makes everything creamy without being heavy. The combination of crisp cucumbers, juicy tomatoes, briny olives, and tangy feta creates this perfect balance of flavors that never gets boring. Best part? It's super budget friendly and tastes even better the next day.
Ella x
Ingredients
- 400 ggreek yogurt
- 2 eggscucumbers
- 237 mltomatoes(diced)
- 237 mlred onion(thinly sliced)
- 150 gkalamata olives
- 100 gfeta cheese(crumbled)
- 1 tablespoonchopped fresh parsley(chopped)
- 1 pinchsalt
- 1 pinchblack pepper
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Hard-boil 6 eggs by placing them in a single layer in a saucepan, adding enough cold water to cover them, and bringing to a boil. Remove from heat and let sit for 12 minutes. Drain and rinse with cold water.
- 2
In a large bowl, combine the diced tomatoes, thinly sliced red onion, and chopped fresh parsley.
- 3
In a separate bowl, whisk together the Greek yogurt, lemon juice, salt, and black pepper.
- 4
Once the eggs have cooled, peel them and chop them into small pieces. Add the chopped eggs to the yogurt bowl and stir to combine.
- 5
Stir in the chopped feta cheese, kalamata olives, and chopped cucumbers.
- 6
Taste and adjust the seasoning as needed.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8
Serve chilled and enjoy!
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