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!
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.