Turkish Inspired Egg Salad

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Ingredients:

• 6 large eggs
• 2 tbsp MOV Wild Dill Infused Olive Oil
• 1/3 cup full-fat Greek yogurt
• 2 tsp MOV Champagne Wine Vinegar
• 1 shallot, minced
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp lemon zest
• Juice of 1/2 a lemon
• Kosher Salt to taste
• Fresh cracked black pepper

Directions:
Bring eggs to a boil, turn off heat, cover, and let sit 10 minutes.

Transfer to an ice bath, peel, and cool completely then roughly chop

In a bowl, whisk together Greek yogurt, olive oil, vinegar, lemon zest, lemon juice, salt, and pepper.

Gently fold in eggs, mint, chives. Add salt and pepper to taste.

Spoon onto toasted sourdough, stuff into warm pita, or serve as a dip with crackers and sliced cucumbers.

Finish with a drizzle of olive oil. 
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​​Enjoy!

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