Bursting with bright flavors of sun-dried tomatoes, cooling cucumbers, and savory olives, dive into a Mediterranean vacation in your mouth with The Healthy Maven‘s fresh twist on the traditional egg salad. Substituting mayonnaise with plain greek yogurt packs an extra protein punch sans the extra fat.
Mediterranean Egg Salad
Ingredients
- 8 large eggs, hardboiled
- 1/2 cup sun-dried tomatoes, drained of excess oil and chopped (certified gluten-free if necessary)
- 1/2 cup red onion, chopped finely
- 1/2 medium cucumber, chopped
- 1/4 cup olives, chopped
- 1/2 cup plain Greek yogurt (certified gluten-free if necessary)
- Splash of lemon juice
- 1 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
Directions
Chop up your hardboiled eggs and place them in a bowl.
Add in sun-dried tomatoes, red onion, cucumber and olives.
Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.
Nutrition Information
Serves: 4 | Serving Size: 1/4 of the recipe
Per serving: Calories: 221; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 431mg; Sodium: 486mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 6g; Protein: 15g
Nutrition Bonus: Potassium: 488mg; Iron: 16%; Vitamin A: 14%; Vitamin C: 18%; Calcium: 12%
Photo courtesy of Davida Kugelmass. Recipe originally posted on The Healthy Maven.
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