Mediterranean Egg Chopped Salad
A vibrant, protein-packed twist on classic egg salad. Chopped hard-boiled eggs are mixed with creamy cottage cheese, a touch of mayo, crunchy pickles, and plenty of fresh dill. Served in crisp lettuce boats, it’s a light, satisfying lunch or snack that’s creamy, tangy, and full of flavor.
Ingredients
1 cup cherry tomatoes, halved
1 cup cucumbers, diced or ribboned
¼ cup red onion, finely chopped
½ cup chickpeas
¼ cup feta
Fresh parsley and mint
2–3 Eggland’s Best eggs, large (hard cooked and sliced)
Dressing
½ cup Greek yogurt
1 tbsp olive oil
Juice of ½ lemon
½ tsp garlic powder
Salt and pepper to taste
Optional: pinch of oregano
Preparation
- Add tomatoes, cucumbers, onion, chickpeas, feta, and herbs to a large container or bowl with a lid.
- Pour the yogurt‑lemon dressing over the top.
- Shake gently until everything is coated and glossy. Transfer to a serving bowl.
- Add the sliced eggs on top — fan them out for the prettiest presentation.
- Finish with extra herbs and cracked pepper.
Pro tip: To save time and minimize cleanup, use Eggland’s Best Hard-Cooked Peeled Eggs. They’re perfectly cooked, ready to chop, and make this recipe quick and convenient.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 480 |
| Fat | 26g |
| Saturated Fat | 7g |
| Cholesterol | 560mg |
| Sodium | 850mg |
| Carbohydrates | 34g |
| Dietary Fiber | 9g |
| Protein | 35g |
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