Mediterranean Egg Salad

Prep Time: 30 Min.
Cook Time: 5 Min.
Yield: 3

This Mediterranean Egg Salad is a quick and convenient keto breakfast ready in around 30 minutes! Pro tip: Use Eggland's Best Hard-Cooked Peeled Eggs to save time and add convenience.

Make This Recipe

Ingredients

4 Eggland's Best eggs, large (hard boiled)

60g cucumber, chopped

60g onions, chopped

60g tomatoes, chopped

60g Kalamata olives, sliced

30g feta cheese, crumbled

1 tbsp olive oil

1 tbsp chopped chives

Salt & pepper to taste

9 leaves butter lettuce

Chopped cilantro

Preparation

Place the eggs in boiling water for 10 minutes. Once done, transfer them to a bowl of cold ice water and them sit for 7-8 min.
Peel and chop the eggs into bite-sized pieces.
In a bowl, mix the eggs, cucumber, onion, tomatoes, olives, cilantro, and chives.
Add the crumbled feta cheese and drizzle the olive oil all over the mixture.
Season with salt & pepper, then gently toss everything together.
On a plate, arrange the butter lettuce leaves and top them with the egg salad mixture for serving.

Nutrition

Information per Serving
Serving Size	3
Calories	204
Fat	16g
Saturated Fat	4.4
Cholesterol	256.3mg
Sodium	622.3mg
Carbohydrates	5.2g
Dietary Fiber	1.5g
Protein	10.2g