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Products / Eggland's Best

Hard-cooked egg, olive and feta salad

A briny, salty dinner salad built on the shelf's good ready-made eggs. The feta and olives are already there, so you need only greens and a dressing to turn this protein into a fast, sturdy meal.

Serves 2. 10 minutes, 10 at the stove.

About 360 calories a serving, 17 g protein, 23 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 cups mixed greens or spinach
  • 1 lemon

From your shelf

  • 1 package hard-cooked egg olives & feta

Staples

  • 3 tablespoons oil
  • to taste salt
  • to taste pepper
  • 1 clove garlic

  1. Mince 1 clove garlic and whisk it with 3 tablespoons oil, the juice from half a lemon, salt, and pepper.
  2. Tear 4 cups mixed greens or spinach into a large bowl or onto two plates.
  3. Halve or quarter the eggs from the package and scatter them over the greens along with the olives and feta chunks.
  4. Pour the dressing over the salad, toss gently, and taste for salt and pepper.

Note Swap spinach for the mixed greens if that suits you better. Leftover salad will keep for a day, though the greens will wilt slightly. Serve with crusty bread and a glass of white wine to round out the meal.

On the label

EGG, FETA CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURES, ENZYMES), OLIVES, (KALAMATA STYLE OLIVES, WATER, SALT, ACETIC ACID, LACTIC ACID, POTASSIUM SORBATE).

Eggland's Best, eggs & egg substitutes, serving 99 g, package 3.5 oz/99 g. Ingredients as printed on the label.

More from Eggland's Best

Other eggs

Cooks as eggs, feta, olives. Half of it left? Use up the eggs.

Had this in a photo? Cook with it Photograph your shelf