Summers call for egg salads, and with a Turkish flair, this one adds a freshness only our Dill Olive Oil can provide!
Ingredients:
6 large eggs
2 tbsp Wild Dill Infused Olive Oil
⅓ cup full-fat Greek yogurt
2 tsp Champagne Wine Vinegar - Mandy's
1 shallot, minced
1 tbsp fresh mint, finely chopped
1 tbsp fresh chives, finely chopped
½ tsp lemon zest
Juice of ½ a lemon
Kosher Salt to taste
Fresh cracked black pepper
Instructions
Bring eggs to a boil, turn off heat, cover, and let sit 10 minutes. Transfer to an ice bath, peel, and cool completely then roughly chop
In a bowl, whisk together Greek yogurt, olive oil, vinegar, lemon zest, lemon juice, salt, and pepper.
Gently fold in eggs, mint, chives. Add salt and pepper to taste.
Spoon onto toasted sourdough, stuff into warm pita, or serve as a dip with crackers and sliced cucumbers. Finish with a drizzle of olive oil.