Greek Egg Salad

It’s not that I eavesdrop on fellow diners when I’m enjoying a meal out, but when I hear the word “marvelous” in a neighboring conversation during a discussion of a recipe, admittedly my ears perk up. In this case “marvelous” was paired with the words “Greek Egg Salad.” Intriguing, no? As a lover of egg salad, I can assure you that I pondered this for the rest of my meal, and continued to do so after I got home. The next day I came up with my own version and it is, indeed, marvelous!

Greek Egg Salad

¼ cup mayonnaise
¼ cup finely chopped scallions
½ cup finely chopped, seeded tomato
¼ cup chopped Kalamata olives
1 teaspoon drained capers
½ cup crumbled feta cheese
1 tablespoon Greek salad dressing (your favorite, or this one)
¼ teaspoon salt
1/8 teaspoon pepper
Pinch Creole seasoning

Pinch oregano
8 hard-boiled eggs, chopped

 4 croissants, or other favorite roll 

Shredded lettuce, for serving

Combine ingredients in a medium bowl, and fold together carefully with a rubber spatula. Refrigerate for at least an hour to allow flavors to meld, or ideally, four hours or overnight. Serve generous scoop on croissants and top with shredded lettuce.

Serves 4.

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If unique egg salads are you thing, you’ll surely enjoy this Pimiento Cheese Egg Salad.

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