Introduction
This dish is a vibrant fusion of classic egg salad and the bold flavors of shakshouka. You get the creamy comfort of egg salad infused with smoky spices, fresh herbs, and a tangy tomato base. It’s a satisfying dairy-free meal that comes together quickly and is deliciously versatile.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Ingredients
- 6 hard boiled eggs
- 1 red bell pepper – finely chopped
- ⅓ cup unsweetened coconut or greek yogurt
- ¼ cup marinara sauce tomato sauce or tomato puree
- 2 garlic cloves – grated or minced
- black pepper to taste
- salt to taste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ cup finely chopped parsley
- ¼ cup finely chopped cilantro
- ½ block feta – crumbled
- 2-3 pitas
- +optional avocado for topping
Instructions
- If your eggs are not already hard boiled, cook and cool them according to your preferred method. Peel the hard boiled eggs and place them in a medium mixing bowl.
- Using a fork or a potato masher, coarsely mash the hard boiled eggs to your desired consistency.
- Add the finely chopped red bell pepper, unsweetened coconut yogurt, marinara sauce, grated garlic, paprika, cumin, and chili powder to the bowl with the eggs.
- Gently fold all the ingredients together until well combined. Season generously with salt and black pepper to taste.
- Fold in the finely chopped parsley and cilantro until just incorporated.
- Gently fold in the crumbled feta cheese.
- Serve immediately on or alongside warmed pitas, topped with optional sliced avocado.
Variations
- Warmer Salad: Gently heat the mixed egg salad in a skillet over low heat for 2-3 minutes before serving for a warm, comforting dish.
- Deconstructed Style: Serve the mashed, seasoned eggs, the chopped veggies and herbs, and the sauce components separately, allowing everyone to build their own plate.
- Lettuce Wraps: Use large, sturdy lettuce leaves like romaine or butter lettuce as a fresh, low-carb alternative to pitas.
- Baked Egg Version: Instead of mashing hard boiled eggs, bake the egg salad mixture (minus the fresh herbs) in a small oven-safe dish until the top is set for a hot, casserole-style dish.
Tips for Success
- Ensure your hard boiled eggs are completely cooled before peeling and mashing to prevent a gummy texture.
- For the most flavor, grate the garlic directly into the bowl rather than mincing it to release more of its aromatic oils.
- Taste and adjust the seasoning after mixing, as the feta will add saltiness.
- If you have time, let the mixed salad sit for 15-20 minutes in the refrigerator before serving to allow the flavors to meld.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently reheat it in a skillet over low heat, stirring frequently to avoid overcooking the eggs.
FAQ
Is this recipe truly dairy-free?
No, it is not. The recipe includes feta cheese, which is a dairy product. To make it dairy-free, simply omit the feta or use a dairy-free feta alternative.
Can I use a different type of yogurt?
Yes, the recipe provides options. Use unsweetened coconut yogurt for a dairy-free version, or traditional Greek yogurt if dairy is acceptable.
My mixture seems too wet/dry. How can I fix it?
If it’s too wet, you can drain any excess liquid from your tomato sauce or add a touch more mashed egg white. If it’s too dry, add an extra spoonful of yogurt or tomato sauce until you reach the desired creamy consistency.
Can I make this ahead of time?
You can boil the eggs and chop the vegetables and herbs a day in advance. For best texture and freshness, combine all ingredients within a few hours of serving.
What can I use instead of pitas for serving?
This salad is excellent on toasted crusty bread, crackers, in a wrap, or even as a topping for a green salad.
Can I adjust the spice level?
Absolutely. Control the heat by adjusting the amount of chili powder or by adding a pinch of cayenne pepper for more kick.
