A vibrant and healthy Mediterranean-inspired egg salad packed with fresh herbs and colorful vegetables.
Ingredients
Eggs
8pieceseggs, hard boiled and peeled(see notes for cooking instructions)
to tasteKosher salt and black pepper
2.5tspAleppo pepper(divided)
1tspsumac(divided)
1large handfulfresh parsley, chopped
1large handfulfresh mint, chopped
to tasteExtra virgin olive oil(I used Early Harvest Greek extra virgin olive oil)
191gramsCampari or small Roma tomatoes(quartered)
0.5English cucumbercubed
1 to 2avocadospit removed, cubed
1/4cupchopped red onions
0.5lemonjuice of
Instructions
Peel eggs and slice into quarters, then place in a bowl with salt, pepper, 1 1/2 tsp Aleppo pepper, parsley, mint, and olive oil. Toss to combine.
Add tomatoes, cucumber, avocado, and red onions to the bowl. Season with salt, pepper, 1/2 tsp Aleppo pepper, 1/2 tsp sumac, lemon juice, and olive oil. Toss gently.
Transfer the egg mixture to a serving platter and top with the chopped salad. Serve at room temperature or chilled.