Egg Salad with Kalamatas, Red Onion, and Fresh Oregano
by: Three Many Cooks
Serves: 4
- 6 large boiled eggs, coarsely chopped
- ¼ cup minced red onion
- ¼ cup extra-virgin olive oil
- ¼ cup pitted Kalamata olives, coarsely chopped
- 2 teaspoons minced fresh oregano leaves
- 1 tablespoon lemon juice
- Salt and ground black pepper
- Mix all ingredients, including salt and pepper to taste, in a medium bowl and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/egg-salad-with-kalamatas-red-onion-and-fresh-oregano/
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