Mediterranean Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Mediterranean egg salad is one of my favorite go to lunches because it comes together in just 45 minutes and tastes absolutely incredible. The combination of hard boiled eggs, crisp vegetables, and briny olives creates such a vibrant, satisfying dish. What I love most is that kalamata olives are packed with antioxidants and heart healthy fats, so you're getting real nutrition alongside pure deliciousness. It's simple enough for a quick weeknight dinner but fancy enough to impress guests, and it costs just a few dollars to make.
Ella x
Ingredients
- 4eggs
- 237 mlred onion
- 237 mlred bell pepper
- 237 mlkalamata olives
- 237 mlfeta cheese
- 237 mlartichoke hearts
- 237 mlchopped fresh parsley
- 2 tablespoonslemon juice
- 2 tablespoonsolive oil
- 1 clovesgarlic
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Hard-boil the eggs by placing them in a pot of salted water and bringing to a boil. Remove from heat and let sit for 12 minutes. Drain and rinse with cold water.
- 2
Chop the red onion and red bell pepper into small pieces.
- 3
Drain and rinse the chopped olives, and remove the pitted olives from the brine.
- 4
Cut the artichoke hearts into small pieces.
- 5
Mash the feta cheese in a bowl with a fork until it's coarsely crumbled.
- 6
In a large bowl, combine the chopped red onion, red bell pepper, chopped olives, artichoke hearts, and crumbled feta cheese.
- 7
Squeeze the lemon juice over the salad and toss to combine.
- 8
Drizzle the olive oil over the salad and sprinkle with salt and black pepper.
- 9
Stir in the chopped parsley and hard-boiled eggs.
- 10
Taste and adjust the seasoning as needed.
- 11
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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