Nickel Allergy Friendly Mediterranean Egg Salad with Feta and Olives
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 6 large eggs
- Ā½ english cucumber, diced (about 1 cup)
- 1 cup cherry tomatoes, halved
- Ā½ cup kalamata olives, pitted and halved
- 3 oz feta cheese, crumbled (about Ā¾ cup)
- 3 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- Ā½ tsp dijon mustard
- Ā¼ tsp salt, plus more to taste
- Ā¼ tsp black pepper, plus more to taste
- Ā¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let stand for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells are cold to the touch. Peel and roughly chop into bite-sized pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!