Amina Al-Saigh’s take on this classic is light, crunchy and creamy — pile it high on crusty bread for a satisfying meal.
This egg salad recipe is absolutely perfect for summer, when fresh herbs are abundant in gardens, markets and grocery stores. Grating the boiled eggs gives them a satisfying texture that pairs beautifully with the crunch of cucumber and red onion. Instead of mayonnaise, this version uses creamy labneh and Dijon mustard to create that delicious tang. Pile it high on crusty bread for a tasty breakfast or lunch.Add water to the halfway point of a medium saucepan and bring to a boil.
While the eggs are cooking, add the cucumber, red onion, herbs, labneh, mustard, salt and pepper to a medium bowl. Using a slotted spoon, carefully remove the eggs from the saucepan and place them in a medium bowl of ice water to cool for a few minutes.Add the eggs to the bowl with all the other ingredients and mix to combine. Taste and adjust seasoning as desired.
When ready to serve, spread the egg salad on crusty pieces of bread, then garnish with more herbs and chopped pistachios, if using.Amina is a Toronto-based food blogger and founder of the popular Middle Eastern food blog Hungry Paprikas. She is also a wife, mother to two and an engineer. Her mission is to preserve the authentic flavours of the Middle East, but make recipes that are approachable and easy for the busy modern home.
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