YIELD: 2 servings (I usually double the recipe to make 4 lunches)

Ingredients

Instructions

1. Bring a medium pot of water to a boil. Gently the eggs to the pot, then prepare a bowl of ice water to the side. Boil the eggs for 7 1/2 minutes then add them immediately to the ice bath. Set aside.
2. To a bowl add: Roughly chopped olives and dill, thinly cut slices of red onion, and crumbled feta
3. Season the bowl with 2 tablespoons of red wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon of dried oregano and 1/2 teaspoon of granulated sugar. Mix everything together
4. Peel and roughly chop hard boiled eggs into bite sized pieces
5. Serve over quinoa *see notes

Notes

1. I like to keep the onion/dill/feta/olive salad separate from the eggs until serving. I’ll meal prep a large batch and use 2 eggs and a quarter of the salad over quinoa for each serving.
2. https://justinesnacks.com/dill-and-feta-egg-salad/