Large-Batch Baked Feta and Egg Salad (No Mayo!)

Celebrate the season with this baked feta and egg salad—warm, melty feta, soft eggs, and pure comfort in every bite. No mayo, just creamy, briny perfection.

There’s something magical about Easter mornings, it's always filled with a sense of fresh beginnings, even in the simplest moments. The house stirs a little earlier, the soft hum of preparations filling the air, and the kitchen warmed by the scent of something cooking.

When I was a child, weekend mornings meant waking up to crisp air and the sound of roosters outside (yes, many Israeli cities have roosters, don't ask me why), a familiar rhythm marking the start of the day. I would shuffle downstairs, my feet cold against the tile, only to be greeted by the comforting sight of my mother at the stove, asking the same question she did every morning: "How do you want your eggs today?"

The answer was never "hard-boiled." Not once. I'll admit, I've never liked them, and neither has my husband. But my kids? They can’t get enough. If it were up to them, hard boiled egg yolks would be on every menu, every day.

So, like any mother, I adapt—cooking things I wouldn’t choose for myself but doing it anyway because their joy at the breakfast table is so worth it.  Because even when I sigh at the sight of yet another request for boiled eggs, I still find myself reaching for the pot, for the eggs, for the salt.

Feta, Eggs & Memories in the Making

And that’s how this dish was born. It started with the viral baked feta trend, but instead of tomatoes, I thought—why not eggs? No mayonnaise, just warm, salty feta mingling with fresh herbs and soft, jammy eggs. The kind of egg salad I could actually get behind, the kind that makes me excited when my children ask for eggs in the morning.

This is the kind of egg salad that I love: involves no boiling eggs, no annoying peeling, no mayonnaise and minimal mashing.

It has become a staple for bigger gatherings, too, a dish I can scale up when friends or family visit. Something I once avoided is now something I look forward to, the way traditions shift and stretch, becoming something new.

Now that I'm a mom, Easter always has a quiet magic about it. Some years, it means dressing up and heading to family brunches where eggs—both the chocolate kind and the real ones—are always part of the table. Other years, it is a simpler event, just a slow morning, a basket of fresh sourdough bread, and a meal shared at home with the family. 

Now, with my own children, I see the holiday through their eyes. The anticipation, the excitement, the way food anchors these memories. I wonder what they will remember when they’re older.

The scent of warm bread, the way their fingers reached for eggs before anything else, the sight of me mashing feta into something new. Maybe they’ll think of the skillet on the stove, the feta softening into something spreadable, the eggs baking into it like in a shakshuka with feta and spinach, an egg yolk meal that brought us all to the table, again and again.

Ingredients

• Eggs –  soft-boiled for a jammy yolk, adding richness and texture to the salad.

• Feta Cheese –  baked until warm and creamy, giving the dish its signature tangy, salty flavor.

• Olive Oil – enhances the feta’s creaminess and brings everything together.

• Dried Oregano – brings a classic Mediterranean flavor that pairs well with eggs and feta.

• Garlic Powder – adds a mild, savory kick without overpowering the other ingredients.

• Salt and Pepper – seasonings to enhance the flavors and balance the dish.

• Fresh Herbs (Optional) – parsley, dill, or chives add color and a fresh, aromatic touch for garnish.

See the recipe card for exact quantities. 

How to Make Vegan Baked Feta and Egg Salad Recipe

If you're looking for a feta eggs recipe that's super simple, creamy, and packed with flavor, this baked feta eggs is just the thing. Made with best feta, jammy eggs, and herby richness, it's perfect for meal prep or a cozy brunch. Here’s how to make this recipe, hope you like it:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Use a small baking dish where the ingredients can fit snugly—this ensures that the flavors meld together beautifully as they roast.

Assemble the Dish

Place the block of feta in the center of the dish. Crack the eggs around it, letting them settle naturally. Drizzle everything with olive oil, making sure to coat the feta and eggs evenly. Sprinkle with dried oregano, garlic powder, salt, and black pepper.

Bake Until Set

Transfer the dish to the oven and bake for 20–25 minutes, or until the eggs are just set and the feta has softened at the edges. If you prefer a more golden finish, broil for the last 2 minutes—but watch closely to prevent burning!

Mash Time

Let the dish cool slightly before using a fork to gently mash the feta and eggs together until well combined. The texture should be creamy yet slightly chunky.

Serve and Enjoy!

Serve warm or at room temperature, garnished with fresh herbs if desired. Enjoy!

Storage

If you somehow manage to have leftovers, storing them properly ensures you don’t lose any of that wonderful texture and flavor. Place the feta in an airtight container, making sure to include some of that delicious olive oil. It will keep well in the fridge for up to 2 days.

The best way to bring it back to life is to warm it in the oven at 350°F (175°C) for about 10 minutes. The feta won’t quite regain its just-out-of-the-oven softness, but the flavors will still be satisfying. Also surprisingly, cold baked feta has its own charm! Crumble it over a salad, toss it with grains, or spread it onto toast for a next-day lunch that feels effortlessly gourmet.

What to Serve With This Baked Feta Egg Salad Recipe

When serving the baked feta and egg salad, I love to pair it with dishes that complement its rich, savory flavors. A fresh, vibrant salad adds a refreshing contrast. One of my favorites is the roasted beet, apple, and goat cheese salad with walnuts. The sweetness of the beets and apples, combined with the creamy goat cheese and crunchy walnuts, creates a harmonious balance with the tangy feta and eggs.

For a heartier accompaniment, the oven baked buttermilk chicken and potatoes is a wonderful choice. The tender, flavorful chicken and crispy potatoes perfectly complement the creamy egg salad. I served this combination at a family gathering once, and the compliments kept coming—everyone loved how the flavors melded together, making the meal feel complete.

If you're looking for a lighter option, consider the Middle Eastern quinoa salad. Its blend of fresh herbs, vegetables, and fluffy quinoa offers a delightful contrast to the richness of the baked feta and eggs. This pairing brings a touch of the Mediterranean to the table, reminding me of leisurely lunches enjoyed under the sun.

Recipe