Greek Boiled Eggs with Lemon Oil Sauce Over Greens
Brighten your day with the vibrant flavors of Greek Boiled Eggs with Lemon Oil Sauce Over Greens! This Mediterranean-inspired delight pairs perfectly cooked hard-boiled eggs with a zesty lemon-infused olive oil dressing that’s whisked to perfection with Dijon mustard, honey, and garlic. Nestled atop a bed of crisp mixed greens, juicy cherry tomatoes, and crowned with crumbled feta cheese, this dish offers a symphony of fresh, tangy, and savory notes. A garnish of fresh dill adds a fragrant touch (optional, but highly recommended!). Ready in just 20 minutes, this quick and nutritious recipe is a perfect option for a light lunch, brunch, or healthy dinner. Experience a refreshing mix of textures and bold Greek flavors—all in one bowl!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 4 cups mixed greens (arugula, spinach, or lettuce)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove (minced)
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes (halved)
- 0.25 cup crumbled feta cheese
- 1 tablespoon fresh dill (chopped, optional)
Instructions
Place the eggs in a medium saucepan and cover them with water by about 1 inch. Bring the water to a boil over medium-high heat.
Once boiling, cover the saucepan with a lid, remove it from heat, and let the eggs sit in the hot water for 9 minutes for medium firmness or 12 minutes for fully hard-boiled eggs.
While the eggs are cooking, prepare the lemon oil sauce: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dijon mustard, honey, salt, and black pepper. Adjust seasoning to taste and set aside.
Drain the boiled eggs and transfer them to a bowl of ice water to cool for 5 minutes. Once cool, peel the eggs and slice them in half lengthwise.
In a large mixing bowl, combine mixed greens and cherry tomatoes. Drizzle some of the lemon oil sauce over the greens and toss lightly to coat.
Divide the greens onto two serving plates, and top each with two halved eggs.
Garnish the plates with crumbled feta cheese and fresh dill if desired.
Drizzle the remaining lemon oil sauce over the eggs and greens, ensuring even coverage.
Serve immediately and enjoy this light, refreshing Greek-inspired dish!
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 341 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
