Quick Zesty Turkish Boiled Egg Salad (Yumurta Salatası)
290kcal
Ingredients
- 2 large Eggs (hard or medium-boiled)
- 2 tbsp Scallions (green onions), finely chopped
- 2 tbsp Fresh parsley, finely chopped
- 1 tsp Turkish red pepper flakes
- 1 tsp Paprika
- ½ tsp Dried oregano
- ½ tsp Black pepper
- 1 tbsp Fresh lemon juice
- 1 tbsp Extra virgin olive oil (optional)
- ¼ tsp Salt
Equipment
- Small Saucepan: For boiling your eggs to perfection.
- Mixing Bowl: Large enough to toss the herbs and eggs without crushing them.
- Sharp Knife: Essential for finely dicing the spring onions and parsley.
- Egg Timer: To ensure you hit that perfect 9-minute mark.
Method
- Place the eggs in a pot of boiling water and cook for 8-9 minutes for a firm yet creamy yolk.
- Once cooked, transfer the eggs to an ice bath for 2 minutes to make peeling easy. Peel and dice them into bite-sized cubes.
- Finely chop the scallions and the fresh parsley.
- In a medium bowl, combine the diced eggs, chopped green onions, and parsley.
- Sprinkle the red pepper flakes, paprika, oregano, and black pepper over the top.
- Squeeze fresh lemon juice over the salad. For a richer flavor, add a tiny drizzle of olive oil here.
- Gently toss everything together so the spices coat the eggs without mashing them.
- Enjoy immediately on its own, or serve it on a slice of toasted whole-grain bread.
Nutrition
Serving1servingCalories290kcalCarbohydrates5gProtein14gFat24gSaturated Fat5gPolyunsaturated Fat4gMonounsaturated Fat14gTrans Fat0.04gCholesterol374mgSodium1400mgPotassium318mgFiber2gSugar2gVitamin A2493IUVitamin C25mgCalcium100mgIron3mg
Notes
For brighter flavor, mash one of the egg yolks into the lemon juice and olive oil before mixing — this creates a light, creamy dressing without needing mayonnaise.