Mediterranean Egg Salad II
Easy to make a recipe your own. No za'atar, same basic ingredients, but served on rye bread with a layer of sliced cherry tomatoes, delicious! I made this on 19 May 2017.
Ingredients
- 1/4 cup olive oil
- fresh lime juice, from 1 small Thai lime
- 5-6 hard boiled eggs, peeled, chopped
- 1/2 cup green olives, sliced
- 3 tablespoons fresh cilantro leaves, chopped
- 1 small red onion, diced
- cherry tomatoes, sliced, or roma, sliced, as needed
- salt and black pepper, to taste
- 8 slices rye bread
Instructions
- Whisk together the olive oil and lime juice. Toss with the eggs, olives, cilantro, and onion, season with salt and pepper to taste. Cover and refrigerate for an hour or two.
- Place a layer of sliced tomatoes on 4 slices of rye, divide the egg salad evenly on top of the tomatoes, top with the remaining slices, serve.
Notes
Low cost.
Adapted from an internet recipe.