Mediterranean Egg Salad
This salad is a total stunner. Not only is it gorgeous (cue the oohs and aahs!), but it’s also tasty and versatile. You can use any dressing you’d like.
I opted for my Lemon Vinaigrette because the lemon-olive oil mixture hits the spot, but you can easily swap in your fave store-bought, a homemade recipe or even a drizzle of EVOO, fresh lemon juice, salt and pepper. The herbs are also interchangeable, which gives you the flexibility to use whatever is growing in your garden or on sale.
Feta is optional, but I always choose to use it because it adds a creamy satisfaction. Finally, you can chop the eggs and toss all the ingredients together along with the dressing for more of a chopped salad feel instead of arranging it on a platter, if you’d prefer. Leftovers are amazing the next day from the fridge. Don’t worry about the eggs getting tossed around and crushed—that just makes it more satisfying.
Try my Taco Salad in a Jar.
Mediterranean Egg Salad
Ingredients
For salad
- 8 hard-boiled eggs, sliced into quarters
- ½ English cucumber, chopped (~1½ cups)
- 1 pint cherry tomatoes, halved (2 cups)
- 1 can quartered artichoke hearts, drained and patted dry
- ½ to 1 small red onion, thinly sliced or diced
- ¼ cup sliced olives
- ½ cup fresh dill, minced*
- 2 avocados, cubed
- Crumbled feta cheese, optional
For Lemon Vinaigrette (makes 1 cup)
- 6 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons lemon zest
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt, more to taste
- ¼ teaspoon ground black pepper
- *You can swap in any preferred combo of herbs, such as parsley, mint, basil or cilantro.
Instructions
- Place sliced eggs along the outer perimeter of a large platter. Add cucumbers, tomatoes, artichoke hearts, onions, olives, herbs, and avocado in the center. Drizzle dressing over the top and add optional feta cheese.
To make the dressing:
- Add all dressing ingredients to a small bowl and whisk until everything is well combined. Season with additional salt and pepper to taste. Drizzle some over the top of the salad and serve the rest on the side. You can store leftovers in an airtight container or jar for up to 1 week in the fridge.
