Mediterranean Egg Salad

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Bursting with bright flavors of sun-dried tomatoes, cooling cucumbers, and savory olives, dive into a Mediterranean vacation in your mouth with The Healthy Maven‘s fresh twist on the traditional egg salad. Substituting mayonnaise with plain greek yogurt packs an extra protein punch sans the extra fat.

Mediterranean Egg Salad

Ingredients

8 large eggs, hardboiled
1/2 cup sun-dried tomatoes, drained of excess oil and chopped (certified gluten-free if necessary)
1/2 cup red onion, chopped finely
1/2 medium cucumber, chopped
1/4 cup olives, chopped
1/2 cup plain Greek yogurt (certified gluten-free if necessary)
Splash of lemon juice
1 1/2 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon sea salt
Freshly ground black pepper, to taste

Directions

Chop up your hardboiled eggs and place them in a bowl.

Add in sun-dried tomatoes, red onion, cucumber and olives.

Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.

Nutrition Information

Serves: 4 | Serving Size: 1/4 of the recipe

Per serving: Calories: 221; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 431mg; Sodium: 486mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 6g; Protein: 15g

Nutrition Bonus: Potassium: 488mg; Iron: 16%; Vitamin A: 14%; Vitamin C: 18%; Calcium: 12%

Davida is a healthy living blogger behind The Healthy Maven, where she writes about healthy food, fitness and her insatiable sweet tooth. She aims to create delicious recipes that are healthy, gluten-free and filled with good-for-you ingredients but still taste as authentic as the originals. It’s not rare that she’ll throw spinach in her brownies! Check out more of her recipes on her blog and follow her on Facebook, Twitter or Instagram.

Photo courtesy of Davida Kugelmass. Recipe originally posted on The Healthy Maven.

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