Ingredients

For the Egg Salad

  • 6 large eggs, hard-boiled and chopped
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons finely chopped cucumber
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • Salt, to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika

For the Sandwich

  • 4 slices whole-grain or seeded bread
  • Fresh spinach or arugula
  • Tomato slices
  • Cucumber slices
  • A few extra crumbles of feta
  • Fresh dill or parsley for garnish

👩‍🍳 Instructions

  1. Prepare the eggs:
    Boil the eggs for about 10–12 minutes. Cool them in ice water, peel, and chop into small pieces.
  2. Make the Mediterranean dressing:
    In a bowl, combine Greek yogurt, feta, olive oil, lemon juice, Dijon mustard, oregano, garlic powder, salt, and black pepper.
  3. Add the vegetables and herbs:
    Stir in cucumber, red onion, parsley, and dill.
  4. Combine with the eggs:
    Gently fold the chopped eggs into the mixture. Avoid overmixing so some chunks of egg remain.
  5. Toast the bread:
    Lightly toast the whole-grain bread until golden and crisp.
  6. Build the sandwich:
    Add spinach or arugula to one slice of toast, followed by tomato and cucumber. Spoon a generous amount of Mediterranean egg salad on top.
  7. Finish:
    Sprinkle with a little extra feta, fresh dill, paprika, and black pepper. Top with the second slice of bread.

🌿 Mediterranean Flavor Boost

For even more Mediterranean flavor, add:

  • 🫒 1 tablespoon chopped Kalamata olives
  • 🌶️ A pinch of chili flakes
  • 🍋 Extra fresh lemon zest
  • 🧄 ½ small clove freshly grated garlic