Ensalada de huevo con feta y eneldo

Ingredientes

• 4 eggs, hard boiled
• 3 tbsp Greek yogourt (see Recipe Note)
• 3 tbsp Greek feta, crumbled
• 1 tbsp (15 mL) olive oil
• 1 tbsp chopped dill, packed
• 2 tsp (10 mL) fresh lemon juice
• 1 tsp grated lemon rind
• 1/4 tsp dry oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 pieces bread
• 1 tsp (5 mL) olive oil
• 1 tomato, sliced
• 2-3 lettuce leaves

Preparación

1. 1

   Peel and mash eggs: Peel your eggs and place them in a medium sized bowl. Break up your eggs using the back of a fork. If you like, keep some bigger pieces of egg for added texture in your egg salad.

2. 2

   Combine: Add the remaining ingredients to your bowl and mix well with a fork until well combined. Taste and adjust seasoning to your liking.

3. 3

   Store: Egg salad with feta and dill can keep in the refrigerator for 2 - 3 days.

4. 4

   --- To make egg salad sandwich ---

5. 5

   Toast bread: Toast your bread either in the toaster or a dry non-stick skillet.

6. 6

   Assemble sandwich: Drizzle one side of each slice of toasted bread with olive oil. Arrange egg salad on top of one piece of bread. Top with tomato slices, lettuce and the second piece of bread.

7. 7

   Enjoy!