Instructions
Step 1. Bring a saucepan of water to a gentle boil over medium-high heat.
Step 2. Carefully lower the eggs into the boiling water and cook for 7–8 minutes for jammy centers or 9–10 minutes for firmer yolks.
Step 3. Transfer the eggs immediately to an ice bath and let cool for 5 minutes.
Step 4. Peel the eggs and cut them in half.
Step 5. Arrange the cucumber slices, tomatoes, feta cheese cubes, and green olives on a serving plate.
Step 6. Place the halved eggs on the plate alongside the vegetables and cheese.
Step 7. Drizzle the olive oil over the cucumbers, tomatoes, and feta cheese.
Step 8. Season with salt and black pepper.
Step 9. Sprinkle the eggs and vegetables with red pepper flakes.
Step 10. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover eggs, vegetables, olives, and feta cheese in separate airtight containers in the refrigerator for up to 3 days.
Hard-boiled eggs can be stored unpeeled for up to 1 week in the refrigerator.
This dish is best served cold or at room temperature and does not require reheating.
For meal prep, keep the vegetables and feta separate until ready to serve to maintain freshness.
Add the olive oil and seasonings just before serving for the best flavor and texture.
Continue on the next page