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balkan egg salad recipe

Creamy Balkan Egg Salad With Dill and Green Onion

This creamy Balkan egg salad recipe combines boiled eggs, fresh dill, green onion, olive oil, and herbs into a light yet satisfying Mediterranean-inspired dish perfect for breakfast, lunch, snacks, or mezze platters.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Salad
Cuisine: Balkan, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 large eggs hard boiled
  • 3 green onions finely sliced
  • 1 small stalk fresh green garlic finely chopped
  • 3 tablespoons fresh dill chopped
  • 1 to 2 tablespoons mayonnaise or Greek yogurt
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly cracked black pepper
  • Optional: small squeeze of lemon juice
  • Optional: crumbled sirene or feta cheese

Method
 

  1. Place the eggs in cold water and bring to a boil. Cook for about 10 minutes, then transfer to cold water and cool completely.
  2. Peel the eggs and cut them into small cubes.
  3. Thinly slice the green onions and finely chop the dill and green garlic.
  4. Add the eggs, herbs, green onions, olive oil, mayonnaise or yogurt, salt, and black pepper to a bowl.
  5. Mix gently until creamy but still slightly chunky.
  6. Taste and adjust seasoning if needed. Add a small squeeze of lemon juice for extra freshness if desired.
  7. Serve chilled or slightly cool with crusty bread, toast, cucumbers, tomatoes, or roasted peppers.

Notes

  • Fresh dill gives the best flavor.
  • Do not overmix or the eggs may become mushy.
  • Greek yogurt creates a lighter Mediterranean-style texture.
  • Chill for 20–30 minutes before serving for even better flavor.