Mediterranean Egg Salad
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
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |