Egg Salad Recipe

I’ve always wanted a go-to egg salad recipe that felt both classic and modern at the same time.

This recipe takes that creamy comfort food and elevates it with a simple, flavor-forward twist. We’re skipping the overly sweet relish and bland mayo of traditional deli versions and replacing them with a vibrant, Mediterranean-inspired dressing that features zesty lemon and aromatic Za’atar spice blend. It’s a fast, family-friendly meal perfect for sandwich night, a quick workday lunch, or a light snack after school. The best part? The unique Za’atar Tahini Drizzle transforms the entire dish with minimal effort. This healthy egg salad recipe is a new take on a classic that will quickly become your family’s go-to.

Ingredients

• Hard-Boiled Eggs (6 large eggs)
  Use large eggs for a satisfying, hearty base; a dozen hard-boiled eggs are best for a full meal prep.
  Ensure eggs are properly chilled and fully peeled before chopping; overcooked eggs will have a gray ring and crumbly texture.
  For easy peeling, transfer eggs from boiling water immediately to an ice bath for 5 minutes.

• Mayonnaise (120 g / 1/2 cup)
  Use a good quality mayonnaise for richness; full-fat mayonnaise provides the creamiest texture.
  For a tangier profile, you can swap half of the mayonnaise for Greek yogurt or a plant-based alternative if desired.
  This quantity provides the base for the dressing that binds the salad together.

• Dijon Mustard (15 g / 1 tablespoon)
  Dijon adds a sharp, tangy bite that cuts through the richness of the eggs.
  Do not swap this for yellow mustard, which has a much different flavor profile.
  It’s essential for balancing the richness and complementing the lemon in the tahini drizzle.

• Apple Cider Vinegar (5 ml / 1 teaspoon)
  A small amount of vinegar brightens the overall flavor of the egg salad base.
  It adds a touch of acidity that prevents the salad from tasting flat or heavy.
  White wine vinegar can be used as a close substitute if apple cider vinegar is not available.

• Salt and Pepper (1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper)
  Season generously, but taste before adding more salt as the mayonnaise contains some sodium.
  Freshly cracked black pepper provides the best aroma and sharp flavor.
  Adjust seasonings at the end, after all components are mixed, to ensure proper balance.

• Red Onion (60 g / 1/2 cup, finely diced)
  Red onion adds a strong, sharp flavor that complements the Za’atar.
  For a milder flavor, rinse the diced red onion in cold water for 1-2 minutes and pat dry before using.
  Ensure a very fine dice so the flavor integrates seamlessly without being overpowering.

• Fresh Parsley (15 g / 1/4 cup, chopped)
  Fresh parsley provides a necessary touch of color and fresh herbaceousness.
  Flat-leaf Italian parsley works best here due to its clean, mild flavor.
  Avoid substituting dried parsley, as it lacks the vibrant flavor needed for this dish.

• Za’atar Tahini Drizzle Components (Tahini, Lemon Juice, Za’atar, Water)
  Tahini (60 g / 1/4 cup): Ensure you are using high-quality tahini (sesame paste) for a smooth drizzle; look for brands where the oil has not separated significantly.
  Lemon Juice (15 ml / 1 tablespoon): Fresh lemon juice is vital for brightening the flavor; bottled juice often tastes flat and artificial.
  Za’atar Spice Blend (7.5 ml / 1 1/2 teaspoons): This blend typically contains sesame seeds, thyme, oregano, and sumac; ensure your blend is fresh for maximum aroma.
  Cold Water (45 ml / 3 tablespoons): Used to thin the tahini into a pourable consistency; adjust amount based on tahini thickness.

Instructions

1. Prepare the Hard-Boiled Eggs
   Place the eggs in a saucepan and cover them with cold water (about 1 inch above the eggs).
   Bring the water to a full, rolling boil over high heat, then immediately remove the pan from the heat, cover, and let stand for exactly 10 minutes.
   Drain the hot water and transfer the eggs to an ice bath (bowl of ice and water) for at least 5 minutes to stop the cooking process; this prevents overcooking and facilitates easier peeling.

2. Chop the Ingredients
   Once cooled, peel the hard-boiled eggs and roughly chop them into uniform pieces (1-1.5 cm or 1/2 inch pieces).
   Finely dice the red onion and chop the fresh parsley to prepare the base.
   Place the chopped eggs, red onion, and parsley into a medium mixing bowl.

3. Prepare the Egg Salad Dressing
   In a separate small bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
   Whisk these ingredients until smooth and well-combined.
   Add this dressing mixture to the chopped egg ingredients and gently fold until everything is evenly coated; avoid overmixing, which can break down the eggs into a paste. If the mixture seems dry, add another teaspoon of apple cider vinegar or a splash of water to loosen it slightly.

4. Prepare the Za’atar Tahini Drizzle
   In a separate small bowl, whisk together the tahini, fresh lemon juice, and 1 teaspoon of the za’atar spice blend.
   Gradually add the cold water, one tablespoon at a time, whisking vigorously after each addition, until the mixture is smooth, creamy, and pourable, like a thin dressing.
   Add more water if needed to reach a drizzle consistency; the sauce should not be too thick or too thin to coat the salad.

5. Combine the Egg Salad and Drizzle
   Add half of the prepared Za’atar Tahini Drizzle to the egg salad mixture.
   Gently fold the drizzle into the egg salad to ensure the tahini flavor and specks of za’atar are distributed throughout the salad.
   Reserve the remaining drizzle for serving; this ensures a fresh, bright flavor when plated.

6. Chill and Serve
   Cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly; this step is critical for the best results.
   Serve immediately, arranging a scoop of the egg salad on a light-colored plate.
   Drizzle the remaining Za’atar Tahini Drizzle artfully over the salad and finish with a small sprinkle of extra za’atar and chopped fresh parsley for garnish.

What to Serve with Your Za’atar Egg Salad

This upgraded egg salad recipe is incredibly versatile and pairs well with many options beyond just a plain sandwich. Try these ideas for easy dinners or healthy high-protein snacks:

• Pita Bread or Wraps: The classic pairing for a Mediterranean-inspired meal. Serve it in a soft pita pocket or spread on toasted pita chips for crunch.
• Fresh Vegetables: For a lighter, lower-carb option, serve alongside crisp cucumber slices, bell pepper strips, or cherry tomatoes.
• On Toast or Croissants: This elevated egg salad makes a delicious sandwich filling for a quick lunch. Try it on a toasted artisan bread or a buttery croissant for added richness.
• Bed of Greens: Spoon a large serving over a bed of mixed greens (like arugula) and drizzle with a little extra lemon juice for a high-protein salad bowl.
• As a Dip: This thick, flavorful egg salad doubles as a dip for pretzels, crackers, or vegetable sticks.

Make-Ahead Tips and Storage

This recipe for egg salad is perfect for weekly meal prep. Here’s how to save time and ensure a fresh result:

• Meal Prep: You can hard-boil the eggs and prepare the Za’atar Tahini Drizzle up to 3 days in advance. Store each component separately in airtight containers in the refrigerator until ready to assemble.
• Flavor Blending: The flavor of this egg salad truly improves after chilling for at least 30 minutes, allowing the za’atar and tahini to fully integrate. Avoid serving immediately after mixing for the best taste.
• Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3-4 days. Do not freeze, as the texture of the eggs and mayonnaise will separate upon thawing.

FAQs about Egg Salad

How can I prevent my egg salad from being watery?

Make sure your hard-boiled eggs are completely cooled and pat dry before chopping. Avoid adding too much water to the tahini drizzle; a thicker consistency prevents a watery result. Ensure you’re using full-fat mayonnaise or Greek yogurt, as low-fat versions contain more water.

Can I substitute Greek yogurt for mayonnaise in this recipe?

Yes, you can substitute Greek yogurt for all or part of the mayonnaise. It will create a tangier, slightly lighter egg salad. The tahini drizzle will still add creaminess and rich flavor, so you won’t lose much in texture. This is great for those looking for a healthier option.

How do I hard boil eggs perfectly for this recipe?

The best method is to bring the eggs to a boil in cold water, then remove from heat, cover, and let them sit for 10 minutes. Immediately transfer to an ice bath afterward to stop cooking and prevent a gray ring around the yolk. I find that this method always guarantees easy peeling and perfectly cooked yolks.

Can I prepare the Za’atar Tahini drizzle in advance?

Yes, the drizzle can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. If it thickens, whisk in a teaspoon of cold water before serving to restore a pourable consistency for your egg salad. This makes for super easy meal prep.

What if I don’t have Za’atar spice blend?

Za’atar is crucial for the unique flavor profile, but if you absolutely need a substitute, you could try a blend of dried thyme, oregano, and toasted sesame seeds, plus a tiny pinch of sumac for tang. The unique, earthy flavor of za’atar really elevates this egg salad recipe, so I recommend finding it if possible.

Why did my tahini drizzle seize up when adding water?

Tahini sometimes seizes (becomes thick and pasty) when water is added, especially if the tahini itself is very thick or if the water is added too quickly. Keep whisking vigorously as you add the water, and it will eventually loosen and become smooth. Adding a touch of lemon juice first can sometimes prevent this.

Conclusion

This Za’atar Tahini Egg Salad recipe offers a delicious way to update a simple classic. It’s perfect for families looking to add new flavors to their mealtime rotation without extra work, making it a great option for healthy eating. The combination of creamy eggs, aromatic Za’atar, and zesty lemon creates a satisfying meal that feels fresh and exciting. Give this easy dinner idea a try this week for an easy lunchbox upgrade or a quick sandwich night. Pin this recipe to save it for later!

egg salad recipe

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• Author: Grace Miller
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: general

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Description

This healthy egg salad recipe elevates a classic comfort food by replacing traditional relish with a vibrant, Mediterranean-inspired dressing. It features zesty lemon and aromatic Za’atar spice blend, making it a new take on a classic perfect for a quick lunch or snack.

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Ingredients

Scale 1x2x3x

• 6 large hard-boiled eggs, peeled and chopped
• 120 g (1/2 cup) mayonnaise, full-fat or Greek yogurt
• 15 g (1 tbsp) Dijon mustard
• 5 ml (1 tsp) apple cider vinegar
• 60 g (1/2 cup) finely diced red onion
• 15 g (1/4 cup) chopped fresh parsley
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 60 g (1/4 cup) tahini
• 15 ml (1 tbsp) fresh lemon juice
• 7.5 ml (1 1/2 tsp) za’atar spice blend
• 45 ml (3 tbsp) cold water, plus more if needed

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Instructions

1. Boil Eggs: Place eggs in a saucepan with cold water, bring to a full boil, then remove from heat, cover, and let stand for 10 minutes. Immediately transfer eggs to an ice bath for 5 minutes; peel when cooled.
2. Chop Ingredients: Chop the cooled, peeled eggs into roughly 1/2 inch pieces. Finely dice the red onion and chop the fresh parsley. Combine chopped eggs, red onion, and parsley in a medium mixing bowl.
3. Prepare Salad Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Pour over the egg mixture and gently fold until evenly combined.
4. Make Tahini Drizzle: In a third bowl, whisk tahini, fresh lemon juice, and 1 teaspoon of za’atar. Gradually add cold water, whisking vigorously, until a smooth, pourable consistency is reached.
5. Combine and Chill: Add half of the tahini drizzle to the egg salad mixture and gently fold to distribute. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve: Serve the chilled egg salad with the remaining tahini drizzle and garnish with extra parsley and za’atar.

Notes

For a healthier option, swap half or all of the mayonnaise for Greek yogurt. Ensure eggs are fully cooled before chopping to prevent a watery texture. The egg salad tastes best after chilling for at least 30 minutes. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: lunch
• Method: no bake
• Cuisine: mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 395 calories
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 39 g
• Saturated Fat: 6 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 300 mg