Mediterranean egg salad

Name: Mediterranean egg salad
Total time: 1200 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 tsp. lemon juice; 2 hard boiled eggs; As required, cilantro, chopped; 1/4 cup green olives, sliced/chopped; 1/4 cup kalamata olives, sliced; 1/4 cucumber, chopped; 1/2 tomato, chopped; 1 tsp. dried mint; 1/4 red onion, chopped; To taste, Aleppo pepper; As required, feta, crumbled; 2 tbsp. croutons; 2 tbsp. olive oil; To taste, salt; 1/2 cup romaine lettuce, torn

Sarvat Hanif @sarvathanif

Canada

Enjoy this delicious and healthy egg salad with a Mediterranean twist that can be prepared in just 20 minutes. This mayo-free version is bursting with vibrant flavours from herbs, olives, and zesty feta.
I have always been a fan of egg salad but not with mayo. This healthy egg salad, made with olive oil and lemon juice, offers a lighter alternative that leaves you feeling satisfied without the heaviness. Without mayo it comes together in minutes and tastes absolutely phenomenal!
Here, simply seasoned hard boiled eggs are combined with herbs and other fresh favorites including cucumbers and red onions.
Aleppo pepper is popular in Mediterranean cuisine but it’s notoriously difficult to find. The best substitute for Aleppo pepper is a mixture of sweet paprika and cayenne pepper. Since Aleppo pepper has a mild heat, use about 4 times as much paprika as cayenne pepper. You can then add more cayenne if you like.
For the flavours to meld together, refrigerate the egg salad for 30 minutes.
Inspired by Mediterranean cuisine, this beautifully composed egg salad will surely turn into a crowd pleaser.
PS: I was out of feta so did not add it.

Sarvat Hanif @sarvathanif

Saved

Ingredients

20 minutes

1 serving

1 tsp.lemon juice
2hard boiled eggs
As required, cilantro, chopped
1/4 cupgreen olives, sliced/chopped
1/4 cupkalamata olives, sliced
1/4cucumber, chopped
1/2tomato, chopped
1 tsp.dried mint
1/4red onion, chopped
To taste, Aleppo pepper
As required, feta, crumbled
2 tbsp.croutons
2 tbsp.olive oil
To taste, salt
1/2 cupromaine lettuce, torn

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Steps

20 minutes

1

In a bowl add the romaine lettuce.
2

Peel and roughly chop the eggs. Add them to a bowl
3

Add in the cilantro, olives, onion, cucumber, tomato, mint, salt, Aleppo pepper and feta,
4

Drizzle with olive oil, lemon juice and salt.
5

Gently toss to combine.
6

Cover and chill 30 minutes (optional).
7

Serve as is or with lettuce cups, crusty bread or pita.