Best Ever Mediterranean Egg Salad with Olives (The Ultimate Fresh & Flavorful Lunch!)
Remember those lazy Sunday afternoons at my grandmother’s house? The smell of fresh herbs always seemed to waft from her kitchen, and there was always something comforting and simple simmering or chilling. She taught me the true joy of simple ingredients creating spectacular flavors. This Mediterranean Egg Salad with Olives reminds me so much of those cherished times. It’s a recipe born from a need for something quick, satisfying, and bursting with fresh taste on a busy weekday, yet it carries all the warmth of a homemade classic. It’s become a tested family favorite for easy lunches and light dinners alike.
I first whipped up this recipe when I was looking for a healthy lunch idea that wasn’t just another sandwich. I wanted something vibrant, packed with good-for-you ingredients, and utterly delicious. Drawing inspiration from the sun-drenched flavors of the Mediterranean, I combined classic egg salad with briny olives, tangy lemon, and aromatic fresh dill. The result? A sensationally creamy, utterly addictive Mediterranean Egg Salad with Olives that completely elevates the humble egg. It’s perfect for meal prep, a light main course, or even as a delightful side dish for your next picnic.
This recipe is truly a game-changer if you’re looking to add more wholesome, flavorful meals to your routine without spending hours in the kitchen. It’s an easy dinner solution, a fantastic picnic staple, and just a joy to eat. Trust me, once you try this fresh, zesty, and savory twist on egg salad, you’ll be making it again and again!
Why You’ll Love This Recipe
❤️ Here are just a few reasons why this Mediterranean Egg Salad with Olives will become your new favorite:
- Unbelievably Flavorful: It’s a symphony of tangy, salty, creamy, and fresh notes that dance on your palate. The combination of briny olives, zesty lemon, and aromatic dill creates an incredibly complex taste profile.
- Super Easy to Make: With minimal cooking (just boiling eggs!) and simple chopping, this recipe comes together in minutes. It’s perfect for busy weeknights or when you need a quick, satisfying meal.
- Healthy & Wholesome: Packed with protein from eggs and healthy fats from olives, plus the added goodness of Greek yogurt, it’s a nutritious option that keeps you full and energized. It’s a fantastic choice for those following a Mediterranean diet.
- Versatile & Adaptable: Enjoy it in a sandwich, lettuce wraps, on crackers, or simply by the spoonful! It’s also easy to customize with your favorite herbs or other Mediterranean-inspired additions.
- Perfect for Meal Prep: This salad tastes even better after the flavors have had a chance to meld. Make a big batch at the beginning of the week for delicious lunches all week long.
- Crowd-Pleaser: Whether you’re serving it at a picnic, a potluck, or just for your family, this vibrant egg salad is always a hit. Everyone loves its fresh, unique twist.
- Naturally Gluten-Free & Vegetarian: A wonderful option for a variety of dietary needs and preferences.
What You Need
You only need a few simple pantry staples for this recipe! Most ingredients are likely already in your kitchen, making this a perfect spontaneous meal. Check the full printable recipe card below for detailed measurements and exact quantities for each delicious component.
Expert Tips
💡 Elevate your Mediterranean Egg Salad with these pro tips:
- Perfect Hard-Boiled Eggs Every Time: Start with cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath for 5 minutes. This stops cooking, prevents the dreaded green ring, and makes peeling a breeze. For extra easy peeling, use eggs that are a few days old.
- Don’t Overmix the Eggs: Once chopped, gently fold in the dressing and other ingredients. Overmixing can turn your lovely egg chunks into a mushy paste. We want texture!
- Quality Olives Make a Difference: Use good quality Kalamata olives. Their briny, fruity flavor is key to the Mediterranean profile. If you’re not a fan of Kalamata, try green Castelvetrano olives for a milder, buttery taste. Make sure they are pitted for convenience.
- Fresh Herbs are Non-Negotiable: While dried herbs can work in a pinch, fresh dill and parsley (if you add it) truly make this salad sing. The bright, verdant notes are essential for that fresh Mediterranean flavor. Don’t skip them!
- Balance the Dressing: Taste and adjust the lemon juice and Dijon mustard. Some prefer more tang, others a milder flavor. The Greek yogurt adds a lovely creaminess and cuts down on the richness of the mayonnaise, but you can adjust the ratio to your liking.
- Finely Mince the Red Onion: Red onion adds a fantastic bite and sharpness, but you want it finely minced so it blends into the salad without overpowering it. If you find raw onion too strong, soak it in cold water for 10 minutes, then drain before adding.
- Chill for Flavor Melding: While delicious immediately, this egg salad truly shines after chilling for at least 30 minutes. This allows all those beautiful Mediterranean flavors to mingle and deepen. An hour or two in the fridge makes it even better!
- Season Thoughtfully: Olives are salty, so add salt incrementally after combining everything. Always taste and adjust to ensure perfect seasoning. Freshly ground black pepper adds a wonderful aromatic kick.
Variations & Substitutions
This recipe is wonderfully flexible! Feel free to customize it to your taste or what you have on hand:
- Add More Veggies: Stir in finely diced cucumber, bell peppers, cherry tomatoes, or even some capers for an extra briny kick.
- Herb Swap: Not a fan of dill? Try fresh parsley, oregano, or a mix of all three. Mint can also add a delightful freshness.
- Spice it Up: A pinch of red pepper flakes can add a subtle warmth.
- Make it Creamier (or Lighter): Adjust the ratio of mayonnaise to Greek yogurt. For a dairy-free option, use a vegan mayonnaise alternative and a plant-based plain yogurt.
- Mediterranean Boost: Crumble in some feta cheese for an extra salty, tangy element. Sun-dried tomatoes (chopped) also add a lovely sweetness and umami depth.
- Keto/Low-Carb: This recipe is naturally low-carb! Serve it in large lettuce cups, bell pepper halves, or with keto-friendly crackers.
- Vegan Egg Salad: While this recipe uses eggs, you can easily adapt it! Use mashed chickpeas or extra-firm tofu (crumbled and pressed) as the base, add a pinch of black salt (kala namak) for an eggy flavor, and proceed with the other Mediterranean ingredients.
Storage & Freezing
Mediterranean Egg Salad is a fantastic make-ahead dish, but it’s best enjoyed fresh! Here’s how to store it:
- Refrigeration: Store any leftover egg salad in an airtight container in the refrigerator. It will stay fresh and delicious for 3-4 days. The flavors actually deepen beautifully over time!
- Freezing: Unfortunately, egg salad does not freeze well. The texture of the eggs becomes rubbery and watery upon thawing, and the mayonnaise can separate. It’s best to enjoy it fresh or within a few days of preparation.
- Meal Prep Tip: You can hard-boil your eggs up to a week in advance and store them in the fridge. Chop your olives, dill, and onion ahead of time too. When you’re ready to eat, simply combine everything for a quick and fresh meal!
FAQ
Q: What’s the best way to serve Mediterranean Egg Salad?
A: This versatile egg salad can be served in so many delicious ways! It’s fantastic in pita bread, tucked into lettuce wraps for a low-carb option, on whole-grain toast or crackers, or as a vibrant topping for a green salad. You can even enjoy it simply scooped with a spoon!
Q: Can I use different types of olives?
A: Absolutely! While Kalamata olives offer a classic Mediterranean flavor, you can certainly experiment. Green olives like Castelvetrano or Manzanilla would also work well, offering a slightly different briny profile. Just ensure they are pitted before chopping.
Q: How can I make this egg salad extra creamy?
A: For an even creamier texture, you can increase the amount of mayonnaise or Greek yogurt slightly. Some people also like to add a tiny bit of cream cheese or a splash of milk, but be careful not to make it too runny. Ensuring your eggs are not overcooked also helps maintain a good texture.
Q: Is this recipe suitable for meal prepping?
A: Yes, it’s perfect for meal prepping! You can prepare a batch on Sunday and enjoy it for lunches throughout the week. Store it in individual containers for easy grab-and-go meals. The flavors will actually deepen and become even more delicious over a day or two in the fridge.
Q: Can I use dried dill instead of fresh?
A: While fresh dill is highly recommended for its vibrant flavor, you can substitute with dried dill in a pinch. Remember that dried herbs are more concentrated, so use about one-third of the amount (e.g., 1 teaspoon dried dill for 1 tablespoon fresh). Taste and adjust as needed.
There you have it – a fresh, flavorful, and incredibly satisfying Mediterranean Egg Salad with Olives that will brighten up any meal! It’s truly one of those simple recipes that delivers maximum impact. Whether you’re looking for an easy lunch, a quick dinner, or a delicious addition to your picnic spread, this recipe has you covered. Don’t forget to pin this recipe for later and share your creations with me!
Mediterranean Egg Salad: Easy, Healthy & Flavorful Recipe
Ingredients
- 8 large hard-boiled eggs, peeled and chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup mayonnaise (light or full-fat)
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Step 1 Prepare your hard-boiled eggs: Place eggs in a saucepan, cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 10-12 minutes. Drain, then transfer eggs to an ice bath for 5 minutes. Peel once cooled.
- Step 2 Chop the eggs: Roughly chop the peeled hard-boiled eggs into desired bite-sized pieces. Avoid over-chopping to maintain some texture.
- Step 3 Combine ingredients: In a large mixing bowl, combine the chopped eggs, chopped Kalamata olives, mayonnaise, Greek yogurt, fresh dill, finely minced red onion, fresh lemon juice, and Dijon mustard.
- Step 4 Mix gently: Stir all the ingredients together gently until just combined. Be careful not to mash the eggs too much; we want some chunks!
- Step 5 Season and serve: Season with salt and freshly ground black pepper to taste. Remember that olives are salty, so add salt incrementally. Serve immediately, or for best flavor, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Ingredients
- 8 large hard-boiled eggs, peeled and chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup mayonnaise (light or full-fat)
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
