Mediterranean Egg Salad

An easy prepare ahead lunch!

 

Servings: 4

Total Time: 20 minutes

 

Ingredients: 

  • 6 large eggs
  • 2 1⁄2 tbsp extra virgin olive oil
  • 3⁄4 tsp mild chilli powder
  • 1 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped mint leaves
  • 300g medium tomatoes, roughly chopped
  • 200g cucumber, 2cm cubed
  • 1 large avocado, 2cm cubed
  • 1 small red onion, finely sliced into crescents
  • 1⁄2 lemon, juiced
  • 1⁄2 tsp sumac

 

Method:

    • Place the eggs into a saucepan and add enough cold water to cover them by 1cm. Bring to the boil then reduce to a simmer and cook for 7 minutes. As soon as they are cooked drain and cool them rapidly under cold running water.
    • To peel the eggs crack the shells all over on a hard surface then peel the shell off and rinse.
    • Cut each egg into quarters and place on a plate. Drizzle with 1⁄2 tbsp olive oil then scatter with 1⁄2 tsp chilli powder, chopped herbs and season with salt and pepper.
    • Place the tomatoes, cucumber, avocado and red onion on a serving dish (if not serving straight away toss the avocado gently in a little lemon juice to prevent browning.) Drizzle with the remaining 2 tbsp olive oil, lemon juice, then sprinkle with the sumac and remaining 1⁄4 tsp
      chilli powder.