Lebanese Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My family loves this Lebanese egg salad because it comes together in under an hour and costs almost nothing to make. The fresh parsley is packed with vitamins and antioxidants, so you're getting real nutrition with every bite. What I adore most is how the pomegranate molasses adds this gorgeous tangy sweetness that makes the whole dish feel special, yet it's incredibly simple to throw together. Red onions, lemon juice, and good olive oil round out the flavors beautifully. It's perfect for lunch, a light dinner, or bringing to a potluck.
Ella x
Ingredients
- 6hard-boiled eggs
- 237 mlred onion(diced)
- 237 mlparsley(chopped)
- 2 tablespoonlemon juice(freshly squeezed)
- 4 tablespoonolive oil(cold-pressed)
- 1 teaspoonsalt(coarse)
- 1 teaspoonblack pepper(freshly ground)
- 1 clovegarlic(minced)
- 2 tablespoonmayonnaise(low-fat)
- 1 tablespoonpomegranate molasses(homemade or store-bought)
Detail level
Instructions
- 1
Hard-boil the eggs by placing them in a pot of cold water, adding a pinch of salt, and bringing to a boil. Remove from heat and let sit for 12 minutes. Drain and rinse with cold water.
- 2
In a large bowl, combine the diced red onion, chopped parsley, lemon juice, olive oil, salt, black pepper, and minced garlic.
- 3
Once the eggs have cooled, peel them and chop them into small pieces. Add the chopped eggs to the bowl with the onion mixture.
- 4
Stir in the mayonnaise and pomegranate molasses until well combined.
- 5
Taste and adjust the seasoning as needed.
- 6
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7
Serve chilled, garnished with additional parsley if desired.
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