Egg salad with feta and dill

Ingredients

• 4hard-boiled eggs
• 45 ml (3 tbsp)Greek yoghurt (see Recipe Note)
• 45 ml (3 tbsp)crumbled Greek feta
• 15 ml (1 tbsp)olive oil
• 15 ml (1 tbsp), packedchopped dill
• 10 ml (2 tsp)fresh lemon juice
• 5 ml (1 tsp)grated lemon rind
• 1.25 ml (1/4 tsp)dried oregano
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp)pepper
• 2 piecesbread
• 5 ml (1 tsp)olive oil
• 1tomato, sliced
• 2–3lettuce leaves

Instructions

1. 1

   Mash the eggs

   Peel the eggs and put them in a medium bowl. Break them up with the back of a fork, leaving some larger pieces if you prefer a chunkier salad.

2. 2

   Mix the salad

   Add the remaining egg-salad ingredients and mix well with a fork. Taste and adjust the seasoning to your liking.

3. 3

   Chill the salad

   Store the egg salad in the refrigerator for 2–3 days.

4. 4

   Toast the bread

   Toast the bread in a toaster or in a dry non-stick frying pan.

5. 5

   Build the sandwich

   Drizzle one side of each slice of toast with olive oil. Spoon egg salad onto one slice, then add the tomato and lettuce and top with the second slice.

6. 6

   Serve and enjoy

   Serve the sandwich straight away.

What is egg salad with feta and dill?

Egg salad is a familiar American-style sandwich filling made from chopped or mashed hard-boiled eggs and a creamy dressing. This version swaps a mayonnaise-heavy base for Greek yoghurt and adds feta, lemon and dill for a bright, savoury flavour.

The combination works because the yoghurt binds the eggs while feta brings saltiness and lemon lifts the richness. Tomato and lettuce add freshness when you serve it as a sandwich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 9g protein, 3g carbs, 12g fat.

The eggs provide most of the protein, while the bread contributes most of the carbohydrates. Olive oil and feta supply much of the fat; serve the sandwich with extra salad or vegetables for a more balanced plate.

Choose the right yoghurt and feta

Greek yoghurt: Use a thick, plain yoghurt so the filling stays creamy rather than runny. If your yoghurt is especially loose, drain off excess liquid before measuring.

Feta: Crumble the feta finely so it disperses through the eggs. Its saltiness varies, so taste the mixture before adding extra salt.

Keep some texture

Eggs: Mash with the back of a fork, stopping while some larger pieces remain if you like a more substantial bite. A very fine mash makes a smoother, more uniform filling.

Dill and lemon: Chop the dill finely so it mixes evenly, and grate only the coloured outer lemon rind. The juice and rind together give the salad a fresh citrus flavour.

Season in stages

Salt and pepper: Mix the ingredients first, then taste before making any adjustment. Feta already contributes salt, so it is easier to add more than to correct an over-seasoned filling.

Oregano: Use the measured amount for a subtle herbal note. Mix thoroughly so it does not gather in one part of the salad.

Toast and assemble just before serving

Toast: Toast the bread until it is crisp enough to support the filling but not so dark that it overwhelms the delicate egg mixture. A dry non-stick pan works if you do not want to use a toaster.

Assembly: Add the olive oil to the toast, then layer the egg salad, tomato and lettuce. Putting the salad between the bread and the fresh toppings helps keep the leaves and tomato in place.

Make it a more complete meal

Sides: Serve the sandwich with a simple green salad, sliced vegetables or a bowl of soup. These pair well with the tangy filling without competing with its dill and lemon flavours.

Open sandwich: For a lighter-feeling serving, spoon the egg salad onto one piece of toast and serve the tomato and lettuce alongside.

Recipe notes & tips

• Mash the eggs in a medium bowl so there is room to mix without spilling.
• Leave some egg pieces larger if you prefer a chunkier filling.
• Crumble the feta finely to spread its flavour through the salad.
• Taste before adding more salt because feta can be quite salty.
• Toast the bread close to serving time for the best contrast with the creamy filling.

Variations

• Add spring onion: Finely slice a little spring onion for a sharper savoury note.
• Use chives: Swap the dill for chopped chives for a gentler onion-like flavour.
• Add cucumber: Layer thin cucumber slices into the sandwich for extra crunch.
• Make it spicy: Add a pinch of chilli flakes to the egg mixture.
• Serve on rye: Use rye bread for a deeper, more robust flavour.

Common mistakes to avoid

• Mashing too finely: Stop while some larger egg pieces remain if you want a textured filling.
• Adding salt too soon: Taste after mixing because the feta may provide enough seasoning.
• Using runny yoghurt: Choose thick Greek yoghurt so the filling holds together.
• Overtoasting the bread: Toast until crisp but not deeply browned, so it does not overpower the filling.
• Assembling too early: Add the filling and toppings shortly before serving to help the toast stay crisp.

How to store

Keep the egg salad in a covered container in the refrigerator for 2–3 days. Store the bread and sandwich toppings separately, and assemble just before eating; the egg salad is best served cold rather than reheated.

Frequently asked questions