Creamy Za'atar Tahini Egg Salad

This quick 5-minute egg salad gets a bright, herbaceous Middle Eastern twist, making it ideal for spreading on toast, stuffing into sandwiches, or serving as an easy last-minute side.

Ingredients

• 1 tablespoon unsweetened plain full-fat yogurt

  Advertisement

• 2 teaspoons well-stirred tahini (roasted tahini adds an extra rich, nutty depth)

• 2 teaspoons quality za'atar spice blend

• Fine sea salt and freshly ground black pepper, to taste

• 1 tablespoon finely chopped cornichon pickle (optional, for a zesty, tangy kick)

• 4 large hard-boiled eggs, peeled and coarsely chopped into bite-sized chunks

Directions

1. Add the yogurt, tahini, za'atar, salt, and pepper to a medium mixing bowl. Whisk thoroughly until the mixture forms a smooth, evenly combined creamy dressing with no lumps of tahini left behind.

2. If you are using the chopped cornichon, gently fold it into the dressing to distribute it evenly.

3. Add your chopped hard-boiled eggs to the bowl, and stir them carefully into the tahini mixture. Keep your mixing gentle to preserve the chunky texture of the eggs, rather than mashing them into a dense paste.

4. Serve chilled or at room temperature with your favorite sides or base.