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Prep time: 10 min
Cook time: 30 min
Servings: 6
Serving per person
Prepared Mediterranean-style, this simple egg salad with avocados, fresh herbs, crunchy garden veggies is loaded with texture and bright flavor. Low carb and gluten free.
Ingredients
8 eggs, hard boiled and peeled (see notes for cooking instructions)
Kosher salt and black pepper
2 1/2 tsp aleppo pepper (sweet chili pepper, you can find it here), divided
Fresh parsley, large handful, chopped
Fresh mint, large handful, chopped
Extra virgin olive oil
200 grams Campari tomatoes
1/2 English cucumber, cubed
1 to 2 avocados, pit removed, cubed
1/4 cup chopped red onions
1/2 lemon, juice of
Directions
Peel hard boiled eggs and slice them into quarters.
Place sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper, and about 1 1/2 tsp of the Aleppo chili pepper. Throw in fresh parsley and mint, and add a generous drizzle of extra virgin olive oil. Toss to combine. Transfer seasoned eggs to a serving platter. Clean the mixing bowl to use again.
Place tomatoes, cucumbers, avocado, chopped red onions in the mixing bowl. Season with kosher salt, black pepper, 1/2 tsp Aleppo pepper and 1/2 tsp sumac. Add lemon juice and drizzle of extra virgin olive oil. Toss to combine.
Top the eggs with the chopped salad. Serve at room temperature or chill for a few minutes.
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