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
Za'atar is a Middle Eastern spice blend. It can contain: oregano, thyme, savory, sesame seeds, dried sumac.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Servings: 6 people
Ingredients
- 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.
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
Anna @ One Prickly Pear says
July 15, 2014 at 2:24 pmI 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 🙂
Marissa says
July 16, 2014 at 8:37 amThanks, Anna! And I know what you mean, definitely prefer chunky to creamy when it comes to egg salad (and peanut butter! 🙂 ).
Eileen says
July 14, 2014 at 4:57 pmOh 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!
Marissa says
July 16, 2014 at 9:52 amI hadn’t either, Eileen, but it’s really good!
PassTheKnife says
July 14, 2014 at 8:31 amThis recipe seriously breaks barriers in egg salad, a dish I never have any desire to make. I can’t wait to try it out!
Marissa says
July 16, 2014 at 9:52 amI’d love to hear what you think!