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!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide the greens onto two serving plates, and top each with two halved eggs.

Step 7

Garnish the plates with crumbled feta cheese and fresh dill if desired.

Step 8

Drizzle the remaining lemon oil sauce over the eggs and greens, ensuring even coverage.

Step 9

Serve immediately and enjoy this light, refreshing Greek-inspired dish!

Nutrition Facts

Serving size	(588.2g)

Amount per serving	% Daily Value*
Calories	824.0

Total Fat 70.1g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 770.7mg	0%
Sodium 2117.8mg	0%
Total Carbohydrate 25.2g	0%
Dietary Fiber 4.8g	0%
Total Sugars 10.9g
Protein 33.8g	0%

Vitamin D 160IU	0%
Calcium 340.9mg	0%
Iron 7.1mg	0%
Potassium 1096.0mg	0%

*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.

Source of Calories

Fat: 72.8%

Protein: 15.6%

Carbs: 11.6%