Breakfast Egg Salad (Healthy Egg Salad Recipe!)

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Peel the hard-boiled eggs and cut each into quarters.
2. Put the sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper and about 1 1/2 tsp of the Aleppo pepper. Add the chopped parsley and mint and a generous drizzle of extra virgin olive oil, then toss. Transfer the seasoned eggs to a serving platter and clean the bowl.
3. In the clean bowl, combine the quartered tomatoes, cubed cucumber, cubed avocado and chopped red onions. Season with kosher salt, black pepper, 1/2 tsp Aleppo pepper and 1/2 tsp sumac. Add the lemon juice and a drizzle of extra virgin olive oil, then toss.
4. Spoon the chopped salad over the eggs. Serve at room temperature or chill for a few minutes.

Summarized from The Mediterranean Dish's video. Watch it for the details.