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A bowl of leafy green salad topped with Mediterranean Egg Salad. Surrounding the bowl are crackers, a small bowl of pine nuts, a cup of olive oil, and a white napkin on a beige surface.
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Mediterranean Egg Salad

Swapping mayo for a zesty za'atar and olive oil dressing makes this a healthy, 10-minute recipe with toasted pine nuts and green olives. Adapted from Bon Appétit magazine.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, dinner, lunch
Cuisine: American, Greek, Mediterranean
Keyword: egg-based, healthy, quick, salad
Servings: 6 people
Author: Marissa Stevens

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.

Nutrition

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

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