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.
- 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.