Healthy Egg Salad, Mediterranean-Style
If you're looking for a healthy egg salad that is anything but average, this recipe is the one for you! Prepared Mediterranean-style, this simple egg salad with avocados, fresh herbs, crunchy garden veggies is loaded with texture and bright flavor. Low carb and gluten free.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 eggs, hard boiled and peeled (see notes for cooking instructions)
- Kosher salt and black pepper
- 2 1/2 tsp Aleppo pepper (sweet chili pepper, you can find it here), divided
- 1 tsp sumac, divided
- Fresh parsley, large handful, chopped
- Fresh mint, large handful, chopped
- Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
- 4 Campari tomatoes or small Roma tomatoes (191 grams), quartered
- 1/2 English cucumber, cubed
- 1 to 2 avocados, pit removed, cubed
- 1/4 cup (26 grams) chopped red onions
- 1/2 lemon, juice of
Instructions
- 1
Peel hard boiled eggs and slice them into quarters.
- 2
Place sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper, and about 1 1/2 tsp of the Aleppo chili pepper. Throw in fresh parsley and mint, and add a generous drizzle of extra virgin olive oil. Toss to combine. Transfer seasoned eggs to a serving platter. Clean the mixing bowl to use again.
- 3
Place tomatoes, cucumbers, avocado, chopped red onions in the mixing bowl. Season with kosher salt, black pepper, 1/2 tsp Aleppo pepper and 1/2 tsp sumac. Add lemon juice and drizzle of extra virgin olive oil. Toss to combine.
- 4
Top the eggs with the chopped salad. Serve at room temperature or chill for a few minutes.