Tahini Egg Salad

Name: Tahini Egg Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Africa, Mediterranean, Middle Eastern
Ingredients: 1/4 cup minced fresh parsley; 1/4 cup tahini; 1/2 medium lemon, zested and juiced; 2 garlic cloves, minced; 3/4 teaspoon sea salt; 1/2 teaspoon Aleppo pepper or crushed red pepper flakes; 1/4 cup extra virgin olive oil; 12 hard-boiled large eggs, finely chopped; 1/2 cup finely chopped green onions

Total Time Prep/Total Time: 20 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

Skip the mayo and let garlicky tahini dressing turn everyday egg salad into something you'll crave.

Ingredients

1/4 cup minced fresh parsley
1/4 cup tahini
1/2 medium lemon, zested and juiced
2 garlic cloves, minced
3/4 teaspoon sea salt
1/2 teaspoon Aleppo pepper or crushed red pepper flakes
1/4 cup extra virgin olive oil
12 hard-boiled large eggs, finely chopped
1/2 cup finely chopped green onions

Directions

In a large bowl, combine parsley, tahini, olive oil, lemon juice and zest, garlic, salt and Aleppo pepper. Stir in eggs and green onions; toss to coat. Cover and refrigerate until serving.

Nutrition Facts

1 serving: 315 calories, 26g fat (6g saturated fat), 373mg cholesterol, 450mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 15g protein.

Tahini egg salad is a Mediterranean-inspired take on a familiar favorite. It combines boiled eggs with a creamy tahini dressing for a rich, tangy egg salad beautifully balanced with depth of flavor. —Nikki Haddad, Germantown, Maryland

Recipe Creator

Community Cook