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Salads Cooking Time : 30 minutes Recipe Servings : 3–4 Recipe Dificult : easy 0.00

Greek Egg Salad Recipe | Mediterranean Egg Salad with Feta and Olives

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Greek Egg Salad is a fresh, creamy Mediterranean-inspired dish that combines hard-boiled eggs with crumbled feta cheese, Kalamata olives, crisp cucumber, and red onion. A zesty dressing made with Greek yogurt, olive oil, lemon juice, and oregano brings bright, tangy flavor to the tender eggs and crunchy vegetables. Fresh dill adds a fragrant herbal finish, making this salad a delicious alternative to traditional mayonnaise-based egg salad.

Perfect for lunch, sandwiches, wraps, or a light meal, Greek Egg Salad is easy to prepare with simple ingredients. The salty feta and briny olives provide classic Greek-inspired flavors, while cucumber and lemon keep the salad refreshing. Serve it over crisp lettuce, spoon it onto toasted bread, or enjoy it with pita wedges for a satisfying Mediterranean-style meal.

Cooking Method

Place the eggs in a saucepan and cover with water.
Bring to a boil, cover the pan, turn off the heat, and let the eggs stand for 10–12 minutes.
Transfer the eggs to ice water and cool for about 5 minutes. Peel and chop them.
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, oregano, black pepper, and a little salt.
Add the chopped eggs, feta cheese, olives, cucumber, and red onion.
Gently fold everything together until evenly coated.
Stir in the fresh dill and taste. Adjust the lemon juice or seasoning if needed.
Refrigerate for 15–30 minutes if desired, allowing the flavors to blend.
Serve over lettuce, with toasted bread, in wraps, or alongside pita wedges.