Take one look at this egg salad recipe and you’ll immediately know it defies the rules (at least the rules as we know them here in America.) That’s not entirely a bad thing, I promise. Spoiler alert, we completely skip the mayonnaise here.
Why this egg salad recipe works
Clearly, chickpeas share much of the glory with hard-boiled eggs in this simple, Mediterranean-style egg salad. And cucumbers, green onions, and celery provide great crunch. But the draw of me is in the flavor makers–a generous amount of chopped fresh parsley, plus a punchy Dijon and lemon dressing. Mmm, it’s essentially my Mediterranean Chickpea Salad but with a little American twist. And if you let the salad sit for just a few minutes before serving, all the flavors will meld beautifully.
I had this satisfying egg salad for lunch the other day. All I added was a small warm piece of pita bread. But, it’s a great crowd-pleaser for your next dinner or potluck.
Watch How to Make This Egg Salad Recipe
4.9 from 19 reviews
2 1/2 tsp Dijon mustard 1 large lemon, zested and juiced 1/3 cup Private Reserve Greek extra virgin olive oil (or Early Harvest Greek extra virgin olive oil) 1 garlic clove, minced 1 tsp sumac 1/2 tsp coriander 1/2 tsp cayenne pepper Salt and pepper
For Egg Salad
2 cans chickpeas, rinsed and drained 2 celery ribs, chopped 2 Persian cucumbers (or 1/2 seedless English cucumber), diced 2 to 3 green onions, trimmed, and chopped (both white and green parts) 1/2 cup shredded red cabbage 2 jalapeno peppers, chopped (optional) 1/2 cup packed chopped fresh parsley leaves 1/2 cup packed chopped fresh mint leaves 5 large hard boiled eggs, sliced
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