Pregnancy Friendly Mediterranean Egg Salad with Feta and Olives
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Learn more →Ingredients
4 servings
- 6 large eggs
Ingredient noteEggs 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 noteOregano 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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