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–+ servings

Egg Salad – 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.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Yields4 per salad
Print Recipe Pin Recipe
Servings4 per salad

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 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to airtight containers and store in the refrigerator. Enjoy on toast, in a wrap, or with crackers.

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.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!