Lunch / Dinner
Greek Egg Salad
Egg salad is usually ho-hum. Punched up with zippy Greek ingredients, all of a sudden your taste buds stand at attention.
Test Kitchen Tip
Adding feta to the dressing lends great flavor and helps thickens it so it better clings to the other components.
Place eggs in a pot, cover with water by 1 inch; bring to a boil over high heat. Remove pot from heat, cover, and let eggs stand 11 minutes. Drain eggs and immediately plunge into an ice water bath to stop the cooking. Peel eggs, chop, and transfer to a bowl.
Stir in parsley, cucumbers, bell peppers, ½ cup feta, onion, olives, and pepperoncini.
Whisk together mayonnaise, remaining ¼ cup feta, zest, lemon juice, oregano, garlic, and Dijon; season dressing with salt and black pepper.
Stir dressing into egg mixture until combined; season with salt and black pepper.
Serve salad on pitas.
Per serving (salad only)
% Daily Value*
Total Fat 34g 52%
Saturated Fat 9g 45%
Cholesterol 398mg 132%
Sodium 631mg 26%
Carbs 7g 2%
*Percent Daily Values are based on a 2,000 calorie diet.