Egg salad doesn’t have to mean mayonnaise. Mediterranean Egg Salad is fresh, herb-forward and loaded with vegetables, olives, feta and hard-cooked eggs, all brought together with good olive oil and fresh lemon. It’s less of a sandwich filling and more of a proper little meal — although tucked into a warm pita pocket, it makes a pretty fantastic lunch.
Plated vs. Tossed
I’ve seen versions of this salad served a couple of different ways while travelling. Sometimes the eggs are quartered and arranged over finely chopped vegetables and finished with herbs and a heavy slug of olive oil poured over the whole thing until it pools on the plate. Other versions are rougher and more casually tossed together, which is how I like it.
Either way, the idea is the same: great ingredients, plenty of herbs, good olive oil. Colourful. Simple. Casually elegant.
Fast Easy Protein on the Run
Make a batch ahead and refrigerate it for an easy lunch throughout the week. The flavours develop as it rests, while the fresh herbs, lemon and cucumber keep everything feeling bright and fresh.
This is exactly the kind of survival food I want in my refrigerator: fast, healthy, protein-rich and ready to go when you need it. Also a cost effective way to fuel hungry, growing teens, and active folks of all ages.
Steam Your Eggs for Easy Peeling
Want eggs that peel super easily? Skip the boiling and steam them instead.
• Bring a few inches of water to a simmer in a pot fitted with a bamboo or metal steamer.
• Place the eggs in the steamer basket and cover.
• Steam for 12–13 minutes.
• Immediately transfer the eggs to an ice bath and let them cool completely.
• Peel once chilled.
This is my go-to method for hard-cooked eggs. Perfect, every single time.
Why I Love It
Love having a bowl of this in the fridge during a busy week. It’s ready to grab when you need to fill the gap, but it still feels fresh and satisfying rather than like something you ate because you were in a hurry.
The eggs bring plenty of protein, while cucumber, red pepper, olives, feta and fresh herbs give the salad plenty of texture and flavour. Parsley, dill and mint make it particularly fragrant, with the mint adding a cool floral note without taking over.
And because there is no mayo, this is an especially good salad for lunch boxes, picnics and make-ahead meals. Pack some pita, crackers or baguette alongside it and you’re set.
Print
Mediterranean Egg Salad
- Total Time: 40 minutes
- Yield: serves 4 to 6 1x
- Diet: Gluten-Free, Vegetarian
Description
Fresh Mediterranean Egg Salad with herbs, olives, feta, cucumber and lemon, tossed with olive oil instead of mayonnaise. A light, delicious, protein-rich vegetarian lunch.
Ingredients
- 6 large eggs
- 1/4 cup finely chopped red onion
- 1/4 cup sliced green olives
- 1/4 cup sliced Kalamata olives
- 1/2 red bell pepper, finely chopped
- 1/2 English cucumber, seeded and finely chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup crumbled feta
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil, plus more to finish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Lemon zest, for finishing
- Dried chili flakes, for finishing
Instructions
- Peel the cooled eggs and roughly chop them into bite-sized pieces.
- Add the eggs to a large bowl with the red onion, green olives, Kalamata olives, red pepper and seeded cucumber.
- Add the parsley, dill, mint and feta.
- Drizzle with lemon juice and olive oil.
- Season with salt and freshly ground black pepper.
- Toss gently until everything is evenly coated, taking care not to completely mash the eggs.
- Transfer to a serving bowl or platter.
- Finish with fresh lemon zest, dried chili flakes and another generous drizzle of olive oil.
Notes
Easy to peel eggs: steam for 12 – 13 minutes instead of boiling. then shock to cool and peel. Super easy. Nice, clean, smooth eggs.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: Lebanese
