Mediterranean- Style Healthy Egg Salad

If you’re looking for a healthy egg salad that is anything but average, this recipe is the one for you! Prepared Mediterranean-style, this simple egg salad with avocados, fresh herbs, and crunchy garden veggies is loaded with texture and bright flavor. It will be your new favorite! Low carb and gluten free.  Makes 6 servings.

Ingredients

• 8 eggs, hard boiled and peeled (see notes for cooking instructions)
• Kosher salt and black pepper
• 2 1/2 tsp Aleppo pepper (sweet chili pepper, you can find it here), divided
• 1 tsp sumac, divided
• Fresh parsley, large handful, chopped
• Fresh mint, large handful, chopped
• Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
• 4 Campari tomatoes or small Roma tomatoes (191 grams), quartered
• 1/2 English cucumber, cubed
• 1 to 2 avocados, pit removed, cubed
• 1/4 cup (26 grams) chopped red onions
• 1/2 lemon, juice of

Instructions

1. Peel hard boiled eggs and slice them into quarters.
2. Place sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper, and about 1 1/2 tsp of the Aleppo chili pepper. Throw in fresh parsley and mint, and add a generous drizzle of extra virgin olive oil. Toss to combine.  Transfer seasoned eggs to a serving platter. Clean the mixing bowl to use again.
3. Place tomatoes, cucumbers, avocado, chopped red onions in the mixing bowl. Season with kosher salt, black pepper, 1/2 tsp Aleppo pepper and 1/2 tsp sumac. Add lemon juice and drizzle of extra virgin olive oil. Toss to combine.
4. Top the eggs with the chopped salad. Serve at room temperature or chill for a few minutes.