Mediterranean Egg Salad
This delightful Mediterranean egg salad provides a quick and keto-friendly breakfast option that can be easily prepared and thoroughly enjoyed in just 30 minutes, making it perfect for busy mornings or leisurely brunches!
Ingredients
4 Eggland's Best eggs, large (hard boiled)
60g cucumber, chopped
60g onions, chopped
60g tomatoes, chopped
60g Kalamata olives, sliced
30g feta cheese, crumbled
1 tbsp olive oil
1 tbsp chopped chives
Salt & pepper to taste
9 leaves butter lettuce
Chopped cilantro
Preparation
- Place the eggs in boiling water for 10 minutes. Once done, transfer them to a bowl of cold ice water and them sit for 7-8 min.
- Peel and chop the eggs into bite-sized pieces.
- In a bowl, mix the eggs, cucumber, onion, tomatoes, olives, cilantro, and chives.
- Add the crumbled feta cheese and drizzle the olive oil all over the mixture.
- Season with salt & pepper, then gently toss everything together.
- On a plate, arrange the butter lettuce leaves and top them with the egg salad mixture for serving.
Pro tip: To save time on meal prep, try using Eggland's Best hard-cooked, peeled eggs.
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 | 3 |
|---|---|
| Calories | 204 |
| Fat | 16g |
| Saturated Fat | 4.4 |
| Cholesterol | 256.3mg |
| Sodium | 622.3mg |
| Carbohydrates | 5.2g |
| Dietary Fiber | 1.5g |
| Protein | 10.2g |
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