This vibrant, no-mayo Mediterranean Egg Salad is a fresh, flavorful take on a classic. Quick to make and bursting with nutrients, it’s perfect for a light meal or side dish that won’t weigh you down. A base of perfectly boiled eggs—rich in high-quality protein—makes this recipe as satisfying as it is wholesome. To get your eggs just right, boil for 9-12 minutes, then transfer them to cold water immediately to stop the cooking process—and make peeling a breeze.
What sets this egg salad apart is the use of fresh parsley and mint, adding a refreshing, herby flavor that pairs beautifully with the crunch of cucumbers and red onions. Sweet cherry tomatoes balance out the tanginess of capers, while extra virgin olive oil and lemon juice replace heavy mayonnaise for a lighter, zesty finish.
For an extra layer of flavor, we’re using two powerhouse spices: sumac and Aleppo pepper. Sumac has a tart, citrusy taste, almost like a squeeze of lemon. Aleppo pepper offers a mild heat with a subtle sweetness and a hint of smokiness. These spices round out the flavor, making this dish feel special with minimal effort.
If you have leftovers, this no-mayo egg salad stores well in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making the salad a great make-ahead option for quick lunches or a light snack. Just give it a gentle toss before serving to freshen everything up!
Ingredients
- 8 eggs, hard-boiled and peeled and quartered
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- 1 cup cherry tomatoes, quartered
- ½ English cucumber, quartered and chopped
- 1 medium red onion, chopped
- ¼ cup chopped walnuts
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp capers
- 2 tsp Aleppo pepper (or paprika)
- 2 tsp sumac
- salt and pepper to taste
Instructions
- ADD all your ingredients to a bowl and gently toss to combine.
- TASTE for seasoning and adjust according to your taste.
