Mediterranean Egg Salad, or Yumurta Salatası is a fresh, healthy, and easy twist on the classic egg salad. It’s made with chopped eggs, a splash of olive oil, plenty of fresh herbs, mild spices, and sun-dried tomatoes. It comes together quickly and works well for brunch, lunch, dinner, or even meal prep during the week. This version is lighter, full of texture, and packed with good stuff—like protein, healthy fats, fiber, and vitamins.
Jump to:
Traditional egg salad usually uses a lot of mayo, which can end up feeling heavy and a bit plain. This Yumurta Salatası feels much lighter and homemade, perfect for everyday meals. You can mix it up depending on what you’ve got in the kitchen, and it still turns out great. It’s a good one to keep in the fridge for busy weekdays or to bring along to a picnic or potluck.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Eggs - They are the star ingredient of this salad and I prefer fresh free-range eggs with deep yolks. I use 1 to 1 ½ eggs per portion but you can adjust the amount.
- Fresh herbs - A mixture of fresh dill, parsley, and mint are my favorite herbs to pair with egg salad. They add fresh fragrance and color to this healthy Mediterranean dish.
- Sun-dried tomatoes - I prefer using the ones that are in oil (in a jar) as they are plump and juicy. They add tanginess and color to the salad.
- Olive oil - I prefer using good-quality extra virgin olive oil for salads and dressings, but you can use any oil you like.
How to Make Healthy Mediterranean Egg Salad - Yumurta Salatası
Boil the eggs for 9-10 minutes then cool them in ice cold water for easy peeling and non-gray yolks. Add a splash of vinegar and salt to the water to make shells pop off easier. Chop them to your preferred size, some people like it rustic and others prefer smaller pieces.
Finely chop spring onions, dill, mint, parsley, and sun-dried tomatoes. The mix of fresh herbs provides bright flavor while the tomato adds tang and a pop of color.
Place them in a bowl along with chopped hard boiled eggs. Drizzle in the olive oil, then add salt, pepper, and paprika.
Toss everything together gently so the eggs stay in pieces, each bite coated evenly. Chill the salad for at least 30 minutes. That makes the flavors meld together nicely, but you can also eat it right away if you're in a hurry.
Recipe Tips From the Chef
- If you’d like a creamier texture, stir in 1–2 tablespoons of Greek yogurt or mashed avocado. No mayo, still delicious.
- When boiling eggs, add a splash of vinegar and salt to the water to make shells pop off easier.
- If you chop your eggs into small pieces, they cling to herbs; larger pieces give bite.
- Chill 30 minutes or overnight. Let flavors meld and texture firm up. Flavor improves after chilling—don't skip resting.
Flavor Variations & Add‑Ins
Make it Creamy
- Mix in 1 tablespoon of Greek yogurt or half mashed avocado if you want a creamier and richer texture.
Swap Ingredients
- Cut salt, add olives and capers for briny depth.
- Use lemon juice instead of oil for light acidity.
Add Extra Flavor
- Add red pepper flakes or Aleppo pepper for mild heat.
- Stir in chopped cucumber, cherry tomatoes, bell pepper.
- Sprinkle crumbled feta or diced roasted peppers.
- Season with za’atar or sumac for a Middle Eastern twist.
Serving Suggestions
- On toast or in a flatbread - Spread the salad over crusty bread and top with arugula or spinach, or tuck it into a Laffa - Iraqi Flatbread pocket for breakfast or a light lunch.
- Lettuce wraps - Spoon into large romaine or butter lettuce leaves for a low-carb option.
- Alongside grilled veggies or fish - It’s a fresh, protein-rich side that fits into many meals.
- Potluck or picnic-ready - Easy to transport and always well-received.
Make‑Ahead & Storage Tips
Store Yumurta Salatası in fridge up to 4 days in airtight container. Herbs soften but flavors blend—great after a day. Add fresh herbs and sun-dried tomatoes just before serving for freshness. A little extra fresh mint or parsley on top brightens the look before serving.
Recipe FAQs
One simple way is to place the eggs in a bowl of ice water right after boiling. Let them sit for 5-10 minutes. The cold water helps separate the shell from the egg white. You can also gently tap and roll the egg on the counter before peeling to loosen the shell.
t’s not a good idea to freeze egg salad. Once thawed, the texture of the eggs becomes rubbery, and the herbs lose their freshness. This salad is best made fresh and eaten within a few days.
You can try finely chopped roasted red peppers, chopped olives, capers, or even a few halved cherry tomatoes. Just keep in mind that sun-dried tomatoes are more intense in flavor, so adjust the quantity to your taste.
Related Recipes
For more delicious, easy, and healthy Mediterranean salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Healthy Mediterranean Egg Salad - No Mayo as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Healthy Mediterranean Egg Salad
Equipment
Ingredients
- 6 eggs
- 4 spring onions
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- 1 tablespoon olive oil
- 2 tablespoon sun dried tomatoes (finely chopped)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
Instructions
- Boil eggs 9–12 min, then cool in iced water for easy peeling and non‑gray yolks. Add a splash of vinegar and salt to the water to make shells pop off easier.
- Chop them to your preferred size—some people like it rustic, others prefer smaller pieces.
- Add the chopped spring onions, dill, mint, parsley, and sun-dried tomatoes. The mix of fresh herbs provides bright flavor while the tomato adds tang and a pop of color.
- Drizzle in the olive oil, then add salt, pepper, and paprika.
- Toss everything together gently so the eggs stay in pieces, each bite coated evenly.
- Chill the salad for at least 30 minutes. That makes the flavors meld together nicely, but you can also eat it right away if you're in a hurry.
Notes
- If you’d like a creamier texture, stir in 1–2 tablespoons of Greek yogurt or mashed avocado. No mayo, still delicious.
- When boiling eggs, add a splash of vinegar and salt to the water to make shells pop off easier.
- If you chop your eggs into small pieces, they cling to herbs; larger pieces give bite.
- Chill 30 minutes or overnight. Let flavors meld and texture firm up. Flavor improves after chilling—don't skip resting.
Glenda Knight
Fresh, colourful, flavourful and nutritious.
Eat on its own or an excellent side dish.