Egg Salad (Two Ways: Turkish & Mediterranean)
This egg salad has two versions, both simple but packed with flavor and perfect for meal prep. The Turkish one is inspired by the flavors of cilbir, with jammy eggs, yogurt, fresh herbs, and a warm spiced butter mixed through. The Mediterranean version leans bright and fresh with feta, herbs, and crunchy veggies, and both are great on toast, in a wrap, or scooped up with crackers.
Egg salad is one of those things I always forget how good it can be until I make it properly. When the eggs are cooked just right and the mix-ins actually make sense, it turns into something you genuinely look forward to eating all week. These two versions feel elevated but are still very doable, using ingredients you probably already have.
Why You’ll Love These Egg Salads
There’s a reason these stay in rotation for me:
- Both are easy, no-fuss, and great for meal prep
- Jammy eggs make them creamy without overloading on mayo
- One base recipe, two completely different flavor profiles
- Perfect for breakfast, lunch, or a snack
They’re also one of those recipes that somehow works for everything — a quick toast situation, a wrap, or just straight out of the container with crackers.
The Key to Really Good Egg Salad
It starts with the eggs. Cooking them for 8 to 9 minutes gives you jammy yolks, which makes the egg salad naturally creamier and richer. You don’t need to mash them into oblivion either — chopping them into chunks keeps texture of the whites and yolks.
Another big thing here is mixing the sauce first, then adding the eggs, herbs, and vegetables after. That way everything gets coated evenly and nothing turns muddy.
Turkish Egg Salad (Inspired by Cilbir)
This version is all about balance. You get creamy eggs, tangy yogurt, fresh herbs, and then that warm spiced butter folded in at the end. It sounds fancy, but it’s actually very simple.
What makes it special
- Yogurt mixed with mayo for a lighter, tangier base
- Fresh dill, mint, and chives for brightness
- A quick spiced butter with garlic, Aleppo pepper, and warm spices
How it comes together: You mix the sauce first, chop the eggs, fold in the herbs, then finish it with the warm butter. The heat from the butter gently melts into the egg salad and ties everything together.
Ways to serve it
- Spoon onto toast with extra herbs on top
- Wrap it up in flatbread or a pita
- Serve with crackers for an easy lunch
If you don’t want to use butter, olive oil or a neutral oil works just as well. You can also swap the yogurt for cottage cheese if you want extra protein.
Mediterranean Egg Salad
This one is brighter and crunchier, with a lot going on in the best way. It’s creamy but not heavy, thanks to yogurt and a squeeze of lemon, and the veggies keep every bite interesting.
What’s in it
- Mayo, yogurt, mustard, and lemon for the base
- Oregano and parsley for herby flavor
- Pepperoncini, red onion, and cucumber for crunch
- Feta for saltiness and depth
Why it works
Everything is chopped fairly small, so you get a little bit of everything in each bite. It’s refreshing, satisfying, and doesn’t feel like a typical egg salad at all.
Ways to serve it
- On toast with extra feta
- In a wrap or sandwich
- With crackers or sliced veggies
Feel free to switch up the add ins like adding in olives instead or even green onions and tomatoes.
How to Store It
Both egg salads should be transferred to airtight containers and stored in the refrigerator. They’ll keep well for 3 to 5 days, which makes them ideal for meal prep.
They actually taste better after chilling for a bit, once all the flavors have time to come together.
Egg Cooking Times (If You Want to Switch It Up)
You’re not locked into jammy eggs if you don’t want them:
- 8–9 minutes for jammy yolks
- 10–11 minutes for fully set but still tender
- 12 minutes for fully hard-boiled
All work — it just depends on the texture you like.
Craving More Eggs? Try These Recipes Out!
If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.
You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.
Breakfast
Egg Salad – Turkish & Mediterranean
Ingredients
TURKISH EGG SALAD
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons yogurt
- Zest from 1 lemon, optional
- Black pepper, to taste
- Salt, to taste
- 1 tablespoon fresh dill, finely chopped
- 4 fresh mint leaves, finely chopped
- 1 tablespoon fresh chives, finely chopped
SPICED BUTTER - FOR TURKISH EGG SALAD
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- ½ teaspoon Aleppo pepper
- ½ teaspoon red pepper flakes
- Dash of salt
- Dash of ground coriander
- Dash of ground cumin
MEDITERRANEAN EGG SALAD
- 6 large eggs
- ¼ cup mayonnaise
- 2 tablespoons plain yogurt
- 1 teaspoon yellow mustard
- Squeeze of lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Dash of sugar
- ½ teaspoon dried oregano
- 1 tablespoon chopped parsley
- 2 tablespoons chopped pepperoncini
- ¼ cup finely diced red onion
- ¼ cup finely diced cucumber
- 2 tablespoons crumbled feta
Instructions
- Bring a pot of water to a boil. Carefully add the eggs and cook for 8 to 9 minutes for jammy yolks. Transfer immediately to an ice bath and let cool completely, then peel.
- For the Turkish egg salad, in a bowl mix together the mayonnaise, yogurt, lemon zest, salt, and black pepper until smooth. Chop the eggs and add them to the bowl along with the dill, mint, and chives. Gently mix to combine.
- In a small pan, melt the butter over medium heat. Add the garlic, Aleppo pepper, red pepper flakes, salt, coriander, and cumin. Cook just until fragrant, then drizzle the warm spiced butter over the egg salad and gently fold to combine.
- For the Mediterranean egg salad, in a separate bowl mix together the mayonnaise, yogurt, mustard, lemon juice, salt, black pepper, sugar, and oregano until smooth. Chop the eggs and add them to the bowl along with the parsley, pepperoncini, red onion, cucumber, and feta. Gently mix until evenly combined.
- Transfer to airtight containers and store in the refrigerator. Enjoy on toast, in a wrap, or with crackers.
Tips & Notes
Q: How long does egg salad keep in the fridge?
A: Stored in an airtight container, both versions will keep well in the refrigerator for 3 to 5 days.
Q: What cooking times can I use for the eggs?
A: 8–9 minutes for jammy yolks (creamier egg salad), 10–11 minutes for fully set but still tender yolks, 12 minutes for fully hard-boiled eggs
Q: Can I make this ahead of time?
A: Yes. Both egg salads can be made a day ahead and taste even better once chilled.
Q: Can I swap the butter in the Turkish version?
A: Yes. You can use olive oil or a neutral oil instead of butter if preferred.
Q: How should I serve these egg salads?
A: They’re great on toast, in a wrap or sandwich, or served with crackers.
Q: Can I adjust the herbs or add-ins?
A: Absolutely. Feel free to adjust herbs, spices, or mix-ins based on what you have on hand.
You Might Also Like
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
LET’S CONNECT
Pin This Recipe
)
