Description
This Healthy Mediterranean Egg Salad is a vibrant and nutritious twist on the classic egg salad, featuring a balance of creamy eggs, fresh vegetables, and zesty dressing, making it perfect for a healthy lunch or light meal.
Ingredients
8 large Pasture-raised Eggs
1 cup English Cucumber (diced)
1/2 cup Cherry Tomatoes (halved)
1/4 cup Red Onion (finely minced)
1/4 cup Kalamata Olives (pitted and sliced)
2 tablespoons Plain Greek Yogurt (Full Fat)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
3 tablespoons Fresh Dill and Parsley (chopped)
Sea Salt and Cracked Black Pepper (to taste)
Instructions
- Step 1: Place the eggs in a single layer in a saucepan and cover with an inch of cold water. Bring to a boil, then immediately remove from heat and cover. Let them sit for exactly 9 minutes
- Step 2: Transfer the eggs to an ice bath for at least 5 minutes. Once cooled, peel them under cold running water
- Step 3: Dice the hard-boiled eggs, cucumber, and red onion into roughly 1/2-inch chunks
- Step 4: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, sea salt, and pepper
- Step 5: Place the eggs and vegetables in a large mixing bowl. Pour the dressing over the top and add fresh herbs and olives. Gently fold the ingredients together
Notes
For a creamier texture, substitute Greek yogurt with mashed avocado if dairy-free.
To reduce the sharpness of red onion, soak in ice water for ten minutes before use.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg