Turkish Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Turkish egg salad is one of my favorite quick weeknight dishes, and honestly, it couldn't be easier to throw together. With just 45 minutes from start to finish, you'll have a satisfying meal on the table without spending a fortune or breaking a sweat in the kitchen. The eggs are packed with choline, which is wonderful for brain health, while the fresh tomatoes and cucumbers keep everything light and refreshing. The crispy bread adds a wonderful texture that makes this feel special enough for guests, yet simple enough for a casual family dinner. Trust me, once you make this, you'll find yourself coming back to it again and again.
Ella x
Ingredients
- 6eggs
- 237 mlonion
- 473 mltomato
- 237 mlcucumber
- 2 tablespoonspaprika
- 3 clovesgarlic
- 4 tablespoonsolive oil
- 2 tablespoonslemon juice
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 237 mlcrushed bread(for serving)
Detail level
Instructions
- 1
Hard-boil the eggs and peel them once they have cooled.
Tip: Use a timer to ensure the eggs are cooked for 10-12 minutes.
- 2
Finely chop the onion, tomato, and cucumber.
Tip: Use a food processor or sharp knife to get a smooth chop.
- 3
Mince the garlic.
Tip: Use a garlic press or microplane for the best results.
- 4
In a large bowl, whisk together the paprika, garlic, salt, and black pepper.
Tip: Adjust the seasoning to taste.
- 5
Add the chopped onion, tomato, and cucumber to the bowl and stir to combine.
- 6
Add the whisked egg mixture to the bowl and stir until everything is well combined.
Tip: Be careful not to overmix.
- 7
Stir in the olive oil and lemon juice.
Tip: Use a spoon to emulsify the dressing.
- 8
Taste and adjust the seasoning as needed.
- 9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 10
Serve the Turkish egg salad with crushed bread and enjoy!
Tip: Optional: Serve with pita bread or crackers for a satisfying snack.
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