Pregnancy Friendly Mediterranean Egg Salad with Feta and Olives

Total time37 min

Prep time15 min

Cook time12 min

4.8

(6)

Pregnancy Friendly Mediterranean Egg Salad with Feta and Olives

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Ingredients

4 servings

6 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
½ english cucumber, diced (about 1 cup)
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
3 oz feta cheese, crumbled (about ¾ 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 note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
½ tsp dijon mustard
¼ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
¼ 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.

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