Greek Inspired Egg Salad
Enjoy a twist on your typical egg salad. Here the dressing is a mix of hummus and tahini for a creamy, flavorful alternative to mayonnaise that will surprise you with its deliciousness.
Makes
Serving size
Ingredients
4 medium eggs
2 tablespoons hummus
1 tablespoon tahini
¼ cup water
8 black olives (32 grams), pitted and quartered
¼ small red onion (18 grams), minced
¼ cup parsley, chopped
½ teaspoon oregano, dried
½ lemon, juiced
¼ teaspoon black pepper, freshly ground
2 rounds 6-inch pita or naan bread
Instructions
- Cover the eggs in a medium saucepan with water and place over high heat to boil.
- Boil for one minute and remove the pan from heat. Cover and let sit for 10 minutes.
- Combine hummus, tahini and water in a medium mixing bowl or measuring cup. Mix well with a fork to make a smooth dressing.
- Peel the eggs and chop roughly.
- Add the chopped eggs, olives, onions and parsley. Mix well.
- Season with oregano, lemon juice and pepper.
- Serve ½ cup egg salad inside a half of pita bread.
Cooking Tip
Have a bowl of water nearby as you crack and peel the eggs. Rinse peeled eggs in the water to remove any tiny bits of shell still sticking to the eggs before chopping.
Recipe Contributed by FamilyCook Productions
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