Mediterranean Egg Salad
Mediterranean Egg Salad
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Ingredients
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1 dozen eggs, hard boiled and peeled
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Salt and Pepper to taste
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4 tsp Paprika
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2 tsp Cayenne Pepper
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1 big handful of Parsley, chopped
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1 big handful of fresh Mint, chopped
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¼ cup Extra virgin olive oil
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1 tub of cherry tomatoes
- 1/2 English cucumber, cubed
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2 avocados, pit removed, cubed
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1/4 cup chopped red onions
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1/2 small lemon, juiced
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lemon zest from lemon
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⅓ cup chopped Kalamata Olives
Directions
Peel the hard boiled eggs and slice them into quarters. Place the sliced eggs in a mixing bowl. Season with a pinch of salt and black pepper. Add half of your seasonings, the fresh parsley and mint, and a generous drizzle of extra virgin olive oil. Toss to combine. Transfer seasoned eggs to a serving platter. Place the tomatoes, cucumbers, avocado, the olives, and the chopped red onions in the mixing bowl. Season with salt and pepper to taste, 1/2 tsp Cayenne pepper and the remaining Paprika. Squeeze in the lemon juice and extra virgin olive oil. Toss to combine. Serve at room temperature or chill for a few minutes.
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