Before seeing this recipe in the April issue of Bon Appétit, I’d defined egg salad to be a mayonnaise and pickle 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
- 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.