Turkish Egg Salad

We first shared this recipe on our Instagram page, and it quickly went viral. So many people tried it and told us how much they loved it. That’s when we thought we should share it here too.

The ingredients are very simple, but putting them together like this might not be the first idea that comes to mind. In Turkey, though, this is a very common way to serve eggs. It is known as yumurta salatası or yumurta piyazı. Many mothers make it when their children refuse to eat plain boiled eggs.

What Makes This Egg Salad Turkish?

What makes this egg salad Turkish is, of course, the ingredients.

First of all, the spices. Cumin and pul biber (Turkish-style red pepper flakes) are very common in Turkish cooking, and we use them here too. They give the eggs warmth and depth, without making them heavy.

Then there is olive oil and lemon juice. This simple pair is used in almost all Turkish salads.

And one important difference: there is no mayonnaise. That’s what sets Turkish egg salad apart from many other egg salad recipes.

Egg salad is a familiar part of a Turkish breakfast table, especially on slow, long weekend mornings.

About the Ingredients

Turkish egg salad recipe is made with very simple ingredients. 

Eggs:
We boil the eggs fresh when we make this salad. If you already have hard-boiled eggs in the fridge, you can use those too.

Spices:
We use pul biber (Turkish red pepper flakes or Aleppo pepper), cumin, salt, and black pepper. You can adjust the amount of pul biber to your taste. If you like it spicier, simply add a little more.

Herbs:
We use green onions, parsley, and fresh mint. If we have dill at home, we sometimes add a little as well. But honestly, even just green onions and parsley are enough.

Lemon Juice and Olive Oil:
Use freshly squeezed lemon juice and extra virgin olive oil for the best flavor. This combination goes perfectly with the eggs and herbs. You might even want to add a little extra, especially if you plan to dip bread into it.

You can find the exact measurements in the recipe card at the bottom of this post.

Our Easy Method for Perfect Hard-Boiled Eggs

There are many different ways to boil eggs. The method we are about to share is the one we learned from our families in Turkey, and it’s a common method used in many Turkish kitchens.

This method works well both for making perfectly cooked hard-boiled eggs and for peeling them easily. It has always worked for us.

Place the eggs in a saucepan and cover them with water. 

Bring the water to a boil. Once it starts boiling, reduce the heat slightly, around medium heat and let the eggs simmer for 5 minutes.

Then turn off the heat and let the eggs sit in the hot water for another 5 minutes.

Drain the water and transfer the eggs to a bowl. Let them rest for 2–3 minutes, just until they are cool enough to handle. We do not place them in cold water to cool them down.

Your hard-boiled eggs are ready. We don’t place them in cold water, and we never have trouble peeling them this way.

How to Make Turkish Egg Salad

Making Turkish egg salad is very simple. First, boil the eggs until just set. Let them cool slightly, then peel and cut them into chunks.

In a bowl, combine the chopped eggs, spices, fresh herbs, lemon juice, and olive oil. Taste it and add more spices if needed. It's ready to serve!

You can find the full instructions in the recipe card below.

Serving Suggestions

We love Turkish egg salad as part of a Turkish breakfast. And when we say breakfast, it doesn’t always mean early in the morning. Sometimes we make “breakfast for dinner,” and this salad is often on the table.

It goes perfectly with warm bread. If you have lavash, try wrapping it inside and eating it like a roll — it’s so good that way.

Pide bread or bazlama also pair beautifully with it.

Serve it with olives, cheese, tomatoes, and a glass of Turkish tea for a simple but satisfying meal.

Storage

We prefer to make Turkish egg salad fresh and enjoy it the same day. That’s when it tastes best.

If you have leftovers, store them in an airtight container in the fridge for up to 2–3 days.

Before serving again, you can add a little extra chopped herbs to freshen it up.

More Turkish Egg Recipes

• Menemen
• Cilbir
• Spinach with Eggs