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
Units
Scale
- 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
