Description
Tangy Greek yogurt binds chunky eggs, briny Kalamata olives, and salty Feta in this Mediterranean delight. Quick mixing steps yield a vibrant lunch. Full instructions and nutrition breakdown included.
Ingredients
Scale
- 6 large hard-boiled eggs, peeled
- 1/4 cup plain Greek yogurt (full-fat recommended)
- 1/4 cup crumbled Feta cheese
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons sun-dried tomatoes, packed in oil, drained and chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh lemon juice
- 1 head Butter lettuce (or Romaine hearts), separated into leaves
Instructions
- Step 1: Roughly chop the peeled hard-boiled eggs and place them in a medium mixing bowl.
- Step 2: In a separate small bowl, whisk together the Greek yogurt, fresh lemon juice, and fresh dill. Season the mixture lightly with salt and freshly ground black pepper.
- Step 3: Pour the yogurt mixture over the chopped eggs. Gently fold in the crumbled Feta cheese, sliced Kalamata olives, and chopped sun-dried tomatoes until the ingredients are evenly distributed. Be careful not to mash the eggs completely.
- Step 4: Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld and the salad to firm up slightly.
- Step 5: To serve, spoon 2 to 3 tablespoons of the chilled Mediterranean egg salad into the center of individual Butter lettuce cups. Serve immediately as cold wraps.
Notes
- Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days; discard if left at room temperature for longer than two hours.
- As this is a cold, yogurt-based dish, never attempt to reheat; for the best texture and safety, ensure the salad is well-chilled before serving in the lettuce cups.
- For a simple variation, try spooning the Mediterranean egg salad onto toasted whole-wheat pita chips or serving it inside hollowed-out bell pepper halves.
- Since Feta and Kalamata olives are inherently salty, wait until the final folding step is complete before adding any additional salt to the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 Lettuce Wraps (approx. 1/4 of the mix)
- Calories: 228
- Sodium: 244mg
- Fat: 16g
- Saturated Fat: 5.5g
- Trans Fat: 0g
- Protein: 2g