Mediterranean Egg Salad

Instead of heavy mayonnaise, this savory Mediterranean Egg Salad uses a vibrant blend of olive oil, lemon, and za’atar mixed with coarsely chopped hard-boiled eggs for a light, high-protein lunch that’s ready in 10 minutes.

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For years, I defined egg salad as a strictly mayonnaise and celery affair. But this version completely redefined the dish for me by ditching the mayo in favor of a bright, herb-forward dressing. It’s the perfect solution for when you want something satisfying but crave the briny, earthy flavors of the Mediterranean. Serve it simply with crackers, on toast, or atop lightly dressed salad greens for a quick dinner that feels far more sophisticated than a standard deli sandwich.

I’ve adapted this version to be even more subtle than the original, swapping red onion for minced shallot to ensure the onion flavor doesn’t overpower the eggs. My version of this healthy Mediterranean egg salad differs from other because I use a za’atar-infused olive oil and crown the salad with toasted pine nuts and green olives. This way you get a buttery, briny crunch that makes the lack of mayo feel like a wise choice not a sacrifice.

Recipe at a Glance

• Prep time: 10 minutes (+ time to boil the eggs)
• Total time: 10 minutes 
• Yield: 6 servings
• Skill level: Easy

Mediterranean Egg Salad Ingredients

• Hard-Boiled Eggs: Use 6 large or extra-large eggs. (For the most reliable texture, I use the 11-minute simmering method in my classic Egg Salad Recipe).
• Olive Oil: Use the highest-quality extra virgin olive oil you have; since there is no mayonnaise, the flavor of the oil really matters.
• Za’atar Seasoning: This Middle Eastern blend of sumac, sesame, and dried herbs is a must for this salad.
• Lemon Juice: Fresh is a must to balance the richness of the oil and pine nuts.
• Green Olives: I prefer chopped pimento-stuffed or Castelvetrano olives for a salty, briny pop.
• Shallot: Minced shallot add a milder heat than red or white onion, but feel free to use one of those instead for a more pronounced onion flavor.
• Fresh Cilantro: Use very fresh cilantro with bright green leaves and tender stems. If cilantro tastes like soap to you, flat-leaf parsley is a great substitute.
• Toasted Pine Nuts: Do not skip the toasting! It releases the nut oils and adds a buttery crunch to the salad.

Why This Recipe Works

• The Emulsified Dressing: Whisking the za’atar seasoning and lemon jucie into the oil before tossing means every piece of egg is evenly coated.
• Brine vs. Fat: The green olives add a briny, buttery flavor that cuts through the creamy yolks, a great replacement for tangy mayo.
• Texture Variety: The combination of tender eggs, snappy olives, and crunchy pine nuts creates a much more interesting mouthfeel than traditional mashed egg recipes.

How to Make Mediterranean Egg Salad

Whisk the Dressing: Add the olive oil, za’atar, and lemon juice to a small bowl and whisk until well combined.

Toss,Fold, Season and Serve: Combine the chopped eggs, olives, cilantro, shallots, and toasted pine nuts in a medium bowl; pour the dressing over the top. Gently fold the mixture together so you don’t break the eggs down too much. Season to taste with salt and pepper and serve.

How to Store

Because there is no mayonnaise, this salad holds up better than most egg salads. You can refrigerate it in an airtight container for up to 2 days. The pine nuts will soften over time, so if you’re meal-prepping, consider adding them right before serving.

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Mediterranean Egg Salad

By: Marissa Stevens

Prep: 10 minutes mins

Total: 10 minutes mins

Course: Appetizer, dinner, lunch

Cuisine: American, Greek, Mediterranean

Calories: 214

Servings: 6 people

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Swapping mayo for a zesty za'atar and olive oil dressing makes this a healthy, 10-minute recipe with toasted pine nuts and green olives. Adapted from Bon Appétit magazine.

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Ingredients  

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• ▢ ¼ cup olive oil
• ▢ 1 tablespoon za’atar seasoning
• ▢ 1 teaspoon fresh lemon juice
• ▢ 6 hard-boiled large eggs chopped
• ▢ ½ cup chopped green olives
• ▢ 2 tablespoons chopped cilantro leaves
• ▢ 1 tablespoon minced shallot
• ▢ 1/4 cup toasted pine nuts
• ▢ salt and freshly ground black pepper
• ▢ Crackers, toast, or salad greens lightly dressed with olive oil and red wine vinegar

Instructions 

• To make the dressing, add oil, za’atar, and lemon juice to a small bowl; whisk to combine.
• Toss dressing with eggs, olives, cilantro, shallot, and pine nuts; season to taste with salt and freshly ground black pepper.
• Serve on crackers, toast, or salad greens lightly dressed with olive oil and red wine vinegar.

Notes

Note that cooking time doesn’t include time to hard boil eggs.

Nutrition

Calories: 214kcal | Carbohydrates: 2g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 238mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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