Egyptian Egg Salad Recipe

Introduction

Discover the vibrant flavors of this Egyptian egg salad, blending creamy beans, zesty lemon, and aromatic spices. It’s a simple yet satisfying dish perfect for a light lunch or a colorful side.

Ingredients

• 2 large eggs
• 1 lemon, juiced
• 1 tbsp tahini
• 1 tbsp rapeseed oil
• 1 red onion, chopped
• 3 large garlic cloves, finely chopped
• 1 tsp ground cumin
• ½ tsp cumin seeds
• 400g can borlotti or fava beans, juice reserved
• 2 Little Gem lettuces, cut into wedges
• 2 tomatoes, cut into wedges
• Sprinkling of dried chilli flakes (optional)
• Roughly chopped flat-leaf parsley (optional)

Instructions

1. Step 1: Bring a pan of water to the boil. Lower in the eggs and boil for 8 minutes. Drain and run under cold water to cool slightly, then peel and halve the eggs.
2. Step 2: Meanwhile, mix 1 tablespoon lemon juice and 3 tablespoons water with the tahini to make a smooth dressing.
3. Step 3: Heat the rapeseed oil in a pan over medium heat. Fry the chopped onion and garlic for 5 minutes until softened.
4. Step 4: Add ground cumin and cumin seeds to the pan, stir briefly to release their aroma.
5. Step 5: Add the drained beans, lightly crushing some as you heat them. Add some reserved bean juice to achieve a creamy consistency, while keeping some beans whole.
6. Step 6: Taste the bean mixture and adjust with lemon juice and seasoning as needed.
7. Step 7: To serve, spoon the warm beans onto plates lined with lettuce wedges. Arrange the halved eggs and tomato wedges alongside.
8. Step 8: Drizzle with the tahini dressing and, if desired, sprinkle with dried chilli flakes and chopped flat-leaf parsley for extra flavor.

Tips & Variations

• If you prefer your eggs hard-boiled, cook them for an additional 2 minutes before cooling and peeling.
• Swap rapeseed oil for olive oil if preferred for a richer flavor.
• Add a pinch of smoked paprika to the bean mixture for a smoky twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the bean mixture gently in a pan or microwave, then add fresh eggs and salad components before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this salad?

Yes, you can substitute borlotti or fava beans with chickpeas or cannellini beans for a different texture and flavor.

Is tahini necessary for the dressing?

While tahini adds a creamy, nutty flavor, you can omit it and use lemon juice and olive oil alone for a lighter dressing.

Egyptian Egg Salad Recipe

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★★★★★

4.6 from 67 reviews

• Author: Luna
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This Egyptian egg salad is a vibrant and flavorful dish combining soft-boiled eggs, creamy fava beans, cumin-spiced onions, and a tangy tahini-lemon dressing. Served atop fresh wedges of Little Gem lettuce and accompanied by juicy tomatoes, it’s a satisfying and wholesome salad inspired by Middle Eastern flavors, perfect for a light lunch or dinner.

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Ingredients

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Eggs and Dressing

• 2 large eggs
• 1 lemon, juiced
• 1 tbsp tahini
• 3 tbsp water

Vegetables and Seasonings

• 1 tbsp rapeseed oil
• 1 red onion, chopped
• 3 large garlic cloves, finely chopped
• 1 tsp ground cumin
• ½ tsp cumin seeds
• 400g can borlotti or fava beans, juice reserved
• 2 Little Gem lettuces, cut into wedges
• 2 tomatoes, cut into wedges
• Sprinkling of dried chilli flakes (optional)
• Roughly chopped flat-leaf parsley (optional)

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Instructions

1. Boil the Eggs: Bring a pan of water to a boil, gently lower the eggs into the water and cook them for 8 minutes for soft-boiled eggs. Drain and rinse under cold water to stop cooking, then peel and cut the eggs in half. For hard-boiled eggs, cook for an additional 2 minutes.
2. Make the Tahini Dressing: In a small bowl, combine 1 tablespoon of lemon juice and 3 tablespoons of water with 1 tablespoon of tahini. Whisk until smooth to form a creamy dressing.
3. Sauté Onion and Garlic: Heat 1 tablespoon of rapeseed oil in a pan over medium heat. Add the chopped red onion and finely chopped garlic and fry gently for 5 minutes until softened and fragrant.
4. Add Spices and Beans: Stir in 1 teaspoon ground cumin and ½ teaspoon cumin seeds briefly to release their aromas. Then add the drained borlotti or fava beans along with some reserved bean juice. Lightly crush some of the beans with the back of a spoon to create a creamy texture while keeping some whole. Heat through gently, stirring occasionally.
5. Season the Bean Mixture: Taste the beans and add additional lemon juice and a pinch of salt if needed to balance the flavors.
6. Assemble the Salad: On plates, arrange the wedges of Little Gem lettuce. Spoon the warm bean and cumin mixture over the lettuce, then add the halved eggs and wedge-cut tomatoes. Drizzle with the tahini dressing and sprinkle with dried chili flakes and chopped parsley if using. Serve immediately.

Notes

• For firmer, hard-boiled eggs, cook for 10 minutes instead of 8.
• Tahini adds a nutty richness; if unavailable, a drizzle of olive oil and lemon can be a simple substitute.
• Choose fava beans for a more traditional flavor or borlotti beans for a milder taste.
• Adjust the amount of chilli flakes according to your heat preference.
• This salad can be served warm or at room temperature.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Egyptian egg salad, Middle Eastern salad, fava bean salad, tahini dressing, cumin salad, healthy egg salad