Turkish Egg Salad
A fresh egg salad with boiled eggs, herbs, olive oil, lemon juice, and spices. No mayonnaise needed.
INGREDIENTS
- 6 medium eggs
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon pul biber red pepper flakes
- 1 tablespoon fresh mint chopped
- 3 tablespoon parsley chopped
- 4 stalks green onions finely chopped
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon olive oil
INSTRUCTIONS
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let the eggs sit in the hot water for another 5 minutes.
- Drain and transfer to a bowl. Let them cool slightly (for about 3 minutes). Do not put them in cold water.
- When cool enough to handle, peel the eggs. Cut each one into 8 pieces and transfer to a bowl.
- Add the spices, chopped herbs, lemon juice, and olive oil.
- Gently toss to combine.
- Serve for breakfast or enjoy as a light lunch.
NUTRITION
Calories: 133kcalCarbohydrates: 2gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 246mgSodium: 393mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 860IUVitamin C: 7mgCalcium: 57mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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