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    Recipes » Salad Recipes » Mediterranean Salads

    Mediterranean Egg Salad

    Published: Jul 13, 2014 · Modified: Apr 24, 2019 by Marissa Stevens · 6 Comments

    Vegetarian

    This post may contain affiliate links.

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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

    Marissa Stevens
    Za'atar is a Middle Eastern spice blend. It can contain: oregano, thyme, savory, sesame seeds, dried sumac.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer
    Servings 6 people
    Calories 214 kcal

    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
    • ¼ 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: 214kcalCarbohydrates: 2gProtein: 7gFat: 20gSaturated Fat: 3gCholesterol: 187mgSodium: 238mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 340IUVitamin C: 1mgCalcium: 45mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Anna @ One Prickly Pear says

      July 15, 2014 at 2:24 pm

      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 🙂

      Reply
      • Marissa says

        July 16, 2014 at 8:37 am

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

        Reply
    2. Eileen says

      July 14, 2014 at 4:57 pm

      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!

      Reply
      • Marissa says

        July 16, 2014 at 9:52 am

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

        Reply
    3. PassTheKnife says

      July 14, 2014 at 8:31 am

      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!

      Reply
      • Marissa says

        July 16, 2014 at 9:52 am

        I'd love to hear what you think!

        Reply

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