diet dishes, Salads, Sides, Vegetables

Turkish Egg Salad

I am not an egg salad fan.  It’s so sulfury, mayo-tasting, and the texture is so mushy–it weirds me out. But this salad is so light and tasty, which may be a function of the high quality ingredients available in Turkey.  The eggs were fresh, the parsley wasn’t bitter, and the onion wasn’t overpowering.  It meshed so well. Although this is another Turkish recipe, I’ve seen similar recipes under the Mediterranean Foods denomination.


  • 3-4 hard boiled eggs chopped
  • 1 Vidalia onion quartered andthinly sliced
  • 1 bunch parsley medium/finely chopped
  • 3-4 tbsp olive oil
  • 1 lemon juiced
  • salt & pepper
  • fresh dill (optional)
  • baby arugula chopped (optional)


1. Toss the eggs, onion, and parsley (and dill/arugula) in a bowl.
2.  Add the lemon juice and olive oil to taste. Top with salt & pepper.

What else can I make with this?

Sauteed chicken wings or fried fish and crusty french bread.  This can also be used as a garnish over a spicy black bean soup with some greek yogurt.  For lunch, stuff it in Pita bread with a bit of mayo and lettuce.


I made a version of this recently and it was so good I should have made more, but since it was an experiment I was cautious.  It would have been even better had I added a few more eggs, chopped chives, arugula, and fresh dill.

  • 3 eggs, boiled and sliced
  • a few leaves green leaf lettuce, finely chopped
  • a handful spring mix, finely chopped
  • finely chopped parsley
  • 1/2 white onion, thinly sliced
  • Danish blue cheese
  • a few tbsp dried dill
  • a few tbsp olive oil
  • 1/2 cup buttermilk
  • 1/2 lime, juiced
  • 2-3 tbsp sour cream
  • salt & pepper


  1. Mix the lettuces, parsley, onion, and eggs. Toss with the dressing and top with blue cheese.
  2. Dressing : mix the buttermilk, sour cream, dill,olive oil, salt & pepper, and lime juice to taste.

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