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Before seeing this recipe in the April issue of Bon Appétit, I’d defined egg salad to be a mayonnaise and celery affair. But this version was dressed simply with olive oil and lemon, spiced with za’atar and cilantro, and crowned with tangy green olives and pine nuts. I had to try it.

I’m so glad I did – egg salad has a new definition.

This recipe is very similar to the one printed in Bon Appétit, but I chose to up the number of eggs and replace shallot for red onion, a more subtle onion flavor. Serve this as a simple lunch or dinner with crackers, toast or atop lightly dressed salad greens.

Mediterranean Egg Salad

Prep: 10 minutes
Total: 10 minutes
Course: Appetizer
Calories: 214
Servings: 6 people
Za’atar is a Middle Eastern spice blend. It can contain: oregano, thyme, savory, sesame seeds, dried sumac.


  • 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


  • 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.


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


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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  1. Anna @ One Prickly Pear says:

    I don’t really like regular egg salad because of its smoothish texture. So, I’m loving how chunky this egg salad is! Trying this soon, for sure. Pinned 🙂

    1. Marissa says:

      Thanks, Anna! And I know what you mean, definitely prefer chunky to creamy when it comes to egg salad (and peanut butter! 🙂 ).

  2. Eileen says:

    Oh man, I love egg salad, and this sounds like such a great twist! I’ve never had zata’ar in a salad like this before. Super intriguing!

    1. Marissa says:

      I hadn’t either, Eileen, but it’s really good!

  3. PassTheKnife says:

    This recipe seriously breaks barriers in egg salad, a dish I never have any desire to make. I can’t wait to try it out!

    1. Marissa says:

      I’d love to hear what you think!