Xanthan Gum Free Mediterranean Egg Salad with Feta and Olives

Total time37 min

Prep time15 min

Cook time12 min

4.8

(6)

Xanthan Gum Free Mediterranean Egg Salad with Feta and Olives

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Ingredients

4 servings

6 large eggs
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
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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