Mediterranean Egg Salad Recipe (No Mayo!)
Enjoy this egg salad with a Mediterranean twist that's ready in 20 minutes. This no mayo version gets its bright flavors from herbs, olives and zesty feta.
Servings: 4
Ingredients
- 8 hard boiled eggs
- 1/2 cup fresh dill chopped
- 1/2 cup fresh parsley chopped
- 1 cup olives green and kalamata, chopped
- 1/2 red onion chopped
- 1 tbsp dried mint
- 1 tsp Aleppo pepper
- 1/2 cup feta crumbled
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1/2 tsp kosher salt
Instructions
- Peel the eggs and roughly chop them, add them to a large bowl.
- Add in the dill, parsley and chopped olives followed by red onion, dried mint, Aleppo pepper and crumbled feta.
- Drizzle with olive oil, then add the lemon juice and salt. Gently give it a toss for all the ingredients to combine.
- Cover and let the egg salad chill in the fridge for 30 minutes to an hour before serving.
- Serve on its own, with lettuce cups, crusty bread, lavash or pita.
Video
Notes
- If Aleppo pepper is not available, use any other red pepper flakes depending on your preference.
- You can add other ingredients such as pickles, celery or bell peppers for more flavor.
- Store the leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 329kcal | Carbohydrates: 6g | Protein: 16g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 390mg | Sodium: 1173mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2008IU | Vitamin C: 16mg | Calcium: 194mg | Iron: 3mg