Name: Mediterranean Egg Salad
Prep time: 12 min
Cook time: 12 min
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: 8, ,Oakdell cage-free eggs, hard-boiled and peeled; 1, (7.5 oz.) jar ,marinated artichoke hearts; 1/2, ,English cucumber, diced; 14, ,cherry tomatoes, halved; 1/4, ,red onion, sliced; 1/3, cup ,olives, halved; , ,cilantro leaves; 1/2, ,avocado, sliced; 1/4, cup ,crumbled feta cheese (optional); 1/4, cup ,lemon juice; 1, teaspoon ,minced garlic; 1, teaspoon ,Dijon mustard; 1/4, teaspoon ,sea salt; 1/4, teaspoon ,black pepper; 1/2, teaspoon ,honey; 1/4, cup ,extra virgin olive oil

Healthy doesn’t have to be boring. Bold flavor, beautifully done.

Prep

12m

Cook

12m

Category:	Appetizers Side Dish Main Course
Seasons	All

Ingredients

For 4 Serving(s) Serving size

Salad

8 Oakdell cage-free eggs, hard-boiled and peeled
1 (7.5 oz.) jar marinated artichoke hearts
1/2 English cucumber, diced
14 cherry tomatoes, halved
1/4 red onion, sliced
1/3 cup olives, halved
cilantro leaves
1/2 avocado, sliced
1/4 cup crumbled feta cheese (optional)

Lemon sauce

1/4 cup lemon juice
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon honey
1/4 cup extra virgin olive oil

Mediterranean Egg Salad Directions

Cut boiled eggs into quarters and place on a large platter. Top with artichoke hearts, cucumber. tomatoes, onion, olives, cilantro, and avocado.
To make the sauce, mix together lemon juice, garlic, mustard, salt, pepper, honey, and olive oil in a small bowl.
Drizzle as much dressing over the top as desired. Add feta cheese, optional.