Mediterranean Egg Salad Recipe (No Mayo!)
Enjoy this egg salad with a Mediterranean twist that's ready in 20 minutes. This no mayo version gets its bright flavors from herbs, olives and zesty feta.
Equipment
- 1 Pressure cooker For boiling eggs
Ingredients
Main ingredients
- 8 hard boiled eggs peeled and chopped small
- ½ cup fresh dill chopped fine
- ½ cup fresh parsley chopped
- 1 cup mixed green and kalamata olives chopped up
- ½ red onion diced small
- 1 tablespoon dried mint gives a cooling Mediterranean note
- 1 teaspoon Aleppo pepper for mild heat
- ½ cup crumbled feta tangy and creamy
- 2 tablespoon olive oil drizzled smooth
- 1 teaspoon lemon juice brings bright acidity
- ½ teaspoon kosher salt to season just right
Instructions
Instructions
- Set your pressure cooker for eggs. Place them in a single layer on the rack with 1 cup water underneath. Close lid tight, check the valve, and set cook time for 5 minutes.
- Once the timer dings, give it a quick release so the eggs cool fast. Peel eggs after they're cool enough to handle.
- Chop eggs into small pieces. In a large bowl, mix dill, parsley, olives, red onion, dried mint, and Aleppo pepper.
- Add chopped eggs and feta. Pour olive oil and lemon juice, and gently fold together. Add salt to taste.
- Serve immediately or cover and refrigerate for 30 minutes to an hour to let flavors meld.
- Enjoy your salad with lettuce cups, crusty bread, lavash, or pita.
Notes
If Aleppo pepper is not available, use any red pepper flakes. You may add pickles, celery, or bell peppers for extra flavor.