Lemon & Feta Aioli

by Lauren


Real aioli has raw egg yolk in it. That kind of freaks me out.

If I lived on a farm and knew the egg was coming straight from a chicken and into my food…or was, eh hem, very fresh, I might feel better about being authentic with my aioli. Until there are farms on the beach I’ll keep substituting with Greek yogurt and mayonnaise.


You may be wondering what in the world to do with aioli, and I’m here to tell you the options are endless…almost.

You can serve it with salmon or dip some shrimp in it. Need a snack? Spread it onto a piece of toast topped with sliced tomato. It’s great as a dipping sauce for sweet potato fries or just served over diced and roasted potatoes.


If you feel like keeping things really easy, take a boring old rice (or quinoa) with vegetables dish and mix some of this in. It’s a whole new world of oh so simple gourmet.

What did I do with it? Quinoa, kale, capers, and a fried egg all topped off with lemon & feta aioli. If that sounds weird, it is.  But it doesn’t taste weird at all. It’s tangy, unique, simple, and we loved it so much we made it twice!



Lemon & Feta Aioli


1/4 cup Greek yogurt

1/4 mayonnaise

2 Tablespoons lemon juice

1/4 cup chives, chopped

1/4 cup feta cheese, crumbled

1/2 teaspoon garlic

1/4 teaspoon salt

1/4 teaspoon pepper


Whisk all ingredients together in a small bowl.


From the Little Yellow Kitchen,


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