serves 4
In the Greek countryside at Easter time, there are more eggs around than most people can imagine. We don’t keep a chicken coop, but all our neighbors do, and we usually wake up to find fresh eggs outside our front door, way more than a family of four can manage. Tradition dictates that we boil and dye eggs red for the Easter table, but even so, there are usually lots of leftovers. Here’s one of my favorite ways to use hard-boiled eggs, with a nod to the diner-noshes of my New York roots combined with a Greek touch: a little feta and oregano added to an otherwise classic egg salad sandwich.
6 hard-boiled eggs
¼ cup (40 g) crumbled Greek feta
3 scallions, finely chopped
3 tablespoons finely chopped fresh parsley
1 teaspoon dried Greek oregano, or 1 tablespoon chopped fresh oregano
¼ cup (60 ml) Greek yogurt, plus more if needed
2 tablespoons extra-virgin Greek olive oil, plus more if needed
½ teaspoon cayenne pepper or boukovo (Greek red pepper flakes), or more to taste
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
4 mini pita pocket breads, halved and split open
Peel the hard-boiled eggs and mash them in a medium bowl with a fork. Add the feta, scallions, parsley, oregano, yogurt, olive oil, cayenne, and mustard and season to taste with salt and black pepper. Mash all together until very well combined. Add more yogurt or olive oil if you want a looser egg salad.
Spoon equal amounts of the egg salad into each of the pita halves. Serve immediately.