Begin by bringing a medium pot of water to a vigorous boil over high heat. Carefully add the large eggs to the boiling water, allowing them to cook for exactly 7.5 minutes.

Immediately after boiling, transfer the eggs to an ice bath using a slotted spoon. Let them sit in the cold water for about 5 minutes until completely cooled.

In a large mixing bowl, combine roughly chopped Castelvetrano olives, finely chopped dill, and thinly sliced red onion. Crumble the feta cheese into the bowl.

To the salad base, season generously with red wine vinegar, drizzle in extra-virgin olive oil, and sprinkle on dried oregano. Stir the mixture thoroughly.

Once the eggs are cool, gently peel them and cut them into quarters. Transfer the egg pieces to the bowl with your salad base.

Now that your Dill and Feta Egg Salad is complete, serve it over a bed of greens, rolled into a sandwich on toasted bread, or alongside grains.