Change up your lunch routine with this healthy and nutritious Mediterranean Egg Salad. Lightened with Greek yogurt and full of flavor from olives, sun-dried tomatoes and cucumber—perfect for a quick lunch on the go.
I’ve had so many attempts at spelling “Mediterranean” while writing this post that spellcheck has practically become my editor. At times I even wonder if English is truly my first language.
Fun fact: I was enrolled in French immersion school from kindergarten through grade six. For that stretch, most of my classes were in French. The switch to an English school in grade seven left me with a nostalgic grasp of French but not enough to call myself bilingual—and along the way I discovered my English wasn’t flawless either.
If spelling and punctuation occasionally betray me, it’s probably because my school interests leaned toward history and foreign languages more than grammar drills. In high school I dove into French, Italian, German and European history because, for at least a moment, I fancied being a UN interpreter. I even participated in Model UN three times. Not exactly the cool crowd, but I loved it.
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One big reason I enjoyed studying those languages was the food. Most places along the Mediterranean coast I’ve visited serve wonderful meals—the occasional exception aside. I studied Italian for pizza, French for cheese and moules et frites, and German… well, that one sort of happened.
So even if my language skills are shaky, I can still savor this Mediterranean-style egg salad and feel like I’ve taken a small culinary trip to the region.
And after a few hundred words, spellcheck and I are still at odds. Darn.
Mediterranean Egg Salad
Ingredients
- 8 large eggs, hardboiled
- 1/2 cup sun-dried tomatoes, drained of excess oil and chopped
- 1/2 cup red onion, finely chopped
- 1/2 cucumber, chopped
- 1/4 cup olives, chopped
- 1/2 cup plain Greek yogurt
- splash of lemon juice
- 1 1/2 tsp oregano
- 1/4 tsp cumin
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
Instructions
- Chop the hardboiled eggs and place them in a bowl.
- Add the sun-dried tomatoes, red onion, cucumber and olives.
- Stir in the Greek yogurt, lemon juice and spices until everything is evenly coated.
- Store in an airtight container in the refrigerator for up to a week.
