Greek Egg Salad

Greek Egg Salad

Eggs are one of the most versatile foods on our planet. Every culture enjoys their its eggs a special way. This is a simple yet satisfying way to savour the wholesome taste of eggs. With Easter just around the corner this is a perfect way to utilize all those cracked eggs after wishing your loved one “Xristos Anesti”. You can serve this dish for breakfast, a light lunch or why not as a starter to your next dinner party menu.  Kalo Pasxa everyone.
5 eggs
1/2 lemon
2 tbsp olive oil
*Cayenne pepper
1. Boil the eggs for 10 minutes. Cool down to a temperature that is comfortable for you handle the egg. Peel the eggs.
2. Cut the eggs in half as not to damage the yolk. Place on a plate. Drizzle with olive oil, squeeze of lemon juice, sprinkle with the seasoning and enjoy.
3. Best served for breakfast with Greek Coffee, crusty bread and olives.


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