Greek Egg Salad
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Easy
A refreshing and protein-rich salad made with Greek yogurt, cucumbers, tomatoes, and eggs.
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
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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