Stove-Top Mediterranean Egg Salad Delight

Ingredients

- 6 large eggs
- 2 celery stalks, finely diced
- 2 tablespoons capers, drained
- 1 cup grape tomatoes, halved
- 1/3 cup black or green olives, pitted and sliced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste

Instructions

1. Boil the Eggs
Place the eggs in a medium saucepan and cover with cold water. Set the pan over medium-high heat and bring to a boil. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10 minutes. PT10M

2. Prepare the Ice Bath
While eggs are resting, prepare a large bowl filled with ice water. Once the eggs have finished cooking, transfer them immediately to the ice bath to stop the cooking process. Allow them to cool for about 5 minutes. PT5M

3. Peel and Chop the Eggs
Once cooled, gently tap each egg on the counter and roll it to crack the shell. Peel the eggs under running water for easier shell removal. Chop the peeled eggs into bite-sized pieces and place them in a large mixing bowl. PT10M

4. Prepare the Salad Ingredients
Add the diced celery, drained capers, halved grape tomatoes, and sliced olives to the bowl with the chopped eggs.

5. Make the Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until well combined.

6. Combine and Mix
Pour the dressing over the salad mixture. Gently toss everything together using a spatula or large spoon, ensuring the ingredients are evenly coated with the dressing. Taste and adjust seasoning if necessary.

7. Chill and Serve
Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld together. Serve chilled as a refreshing lunch option.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes

- Cooking Time: PT10M
10 minutes

- Chilling Time: PT20M
20 minutes

Total Time

- PT40M
40 minutes

Type of Dish

- Lunch

Keywords

Egg Salad, Mediterranean Salad, Easy Lunch Recipe, Healthy Salad, Quick Lunch, Gourmet Salad, Stove-Top Recipe, Summer Salad, Cold Salad, Vegetables with Eggs

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1050

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