Healthy Mediterranean Egg Salad

5 from 1 vote

Healthy Mediterranean Egg Salad

Mediterranean Egg Salad is a fresh, healthy, and easy twist on the classic egg salad. It’s made with chopped eggs, a splash of olive oil, plenty of fresh herbs, mild spices, and sun-dried tomatoes.

Total Time15

Course: Breakfast, Salad, Side Dish

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 106kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups

Ingredients

6 eggs
4 spring onions
¼ cup chopped fresh dill
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
1 tablespoon olive oil
2 tablespoon sun dried tomatoes (finely chopped)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika

US Customary - Metric

Instructions

Boil eggs 9–12 min, then cool in iced water for easy peeling and non‑gray yolks. Add a splash of vinegar and salt to the water to make shells pop off easier.
Chop them to your preferred size—some people like it rustic, others prefer smaller pieces.
Add the chopped spring onions, dill, mint, parsley, and sun-dried tomatoes. The mix of fresh herbs provides bright flavor while the tomato adds tang and a pop of color.
Drizzle in the olive oil, then add salt, pepper, and paprika.
Toss everything together gently so the eggs stay in pieces, each bite coated evenly.
Chill the salad for at least 30 minutes. That makes the flavors meld together nicely, but you can also eat it right away if you're in a hurry.

Notes

If you’d like a creamier texture, stir in 1–2 tablespoons of Greek yogurt or mashed avocado. No mayo, still delicious.
When boiling eggs, add a splash of vinegar and salt to the water to make shells pop off easier.
If you chop your eggs into small pieces, they cling to herbs; larger pieces give bite.
Chill 30 minutes or overnight. Let flavors meld and texture firm up. Flavor improves after chilling—don't skip resting.

Nutrition