Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. In a mixing bowl, combine the chopped hard-boiled eggs, diced cucumber, diced red onion, diced tomatoes, chopped fresh parsley, chopped fresh dill, and crumbled feta cheese.
2. In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the egg mixture and stir until everything is evenly coated.
4. Taste and adjust seasoning as needed.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 15g
- Carbohydrates: 7g
- Protein: 12g
Substitutions for ingredients:
- Instead of Greek yogurt, you can use sour cream or mayonnaise.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- You can add other vegetables such as bell peppers, olives, or artichoke hearts.
Variations:
- Add cooked quinoa or brown rice to make it a more filling meal.
- Use this egg salad as a filling for a pita or wrap.
- Add some chopped cooked chicken or shrimp for extra protein.
Tips and tricks:
- To make perfect hard-boiled eggs, place eggs in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10 minutes before draining and peeling.
- For a creamier dressing, add more Greek yogurt or mayonnaise.
- This egg salad can be made up to 2 days in advance and stored in the refrigerator.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This egg salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve on a bed of lettuce or mixed greens.
- Garnish with extra feta cheese and fresh herbs.
Garnishes:
- Feta cheese
- Fresh herbs
Pairings:
- Serve with pita bread or crackers.
- Pair with a Greek salad or tzatziki sauce.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Hummus and pita bread
Troubleshooting advice:
- If the dressing is too thick, add more olive oil or lemon juice to thin it out.
- If the egg salad is too dry, add more Greek yogurt or mayonnaise.
Food safety advice:
- Make sure to store the egg salad in the refrigerator and consume within 2 days.
- Always wash your hands and utensils before preparing food.
Food history:
- Egg salad is a classic dish that has been enjoyed for many years. The addition of Greek flavors such as feta cheese and fresh herbs gives this egg salad a unique twist.
Flavor profiles:
- This egg salad is tangy, creamy, and fresh with a hint of saltiness from the feta cheese.
Serving suggestions:
- Serve as a light lunch or dinner.
- Pack in a lunchbox for a healthy and satisfying meal.
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Region: Greek