Mediterranean Egg Salad I
Mediterranean Egg Salad I
I made this today, 26 Dec 2017, have another hour to chill before I taste it. One ingredient, za'atar, is tough to get here and I was pleased to have a friend of mine in the US send me some, initial taste, very good, taste after 2 hours chilling, perfect, on the go to list, and my Thai wife loved this!
Ingredients
- ¼ cup extra virgin olive oil
- 1 tablespoon za'atar
- 2 teaspoons fresh lemon juice
- 4 hard boiled eggs, peeled, chopped
- ½ cup green olives, chopped
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons red onion, chopped
- 2 tablespoon pine nuts, toasted
- salt and black pepper
- toast, for serving
Instructions
- Whisk together the olive oil, za’atar, and lemon juice and add the rest of the ingredients.
- Toss with the eggs, olives, cilantro, onion, and pine nuts, and season with salt and pepper to taste. Cover and place in the fridge to chill for an hour or two.
- Serve on toast.
Notes
Low cost.
Taste test complete, outstanding, the za’atar is a nice flavor indeed. My Thai wife said excellent!
I made this on 26 Dec 2017, no cilantro so I used some chives, no red onion so I used some spring onion and diced white onion, looking forward to tasting this once chilled. The za’atar, very good taste.