Mediterranean-Style Egg Salad
This Mediterranean egg salad layers familiar Mediterranean ingredients with bold flavors. Chopped eggs are folded in with sun-dried tomatoes, Kalamata olives, and a light dressing of Greek yogurt for a savory, balanced mixture. If you’re short on time, pressure-cooked eggs keep the process efficient, while the finished salad works just as well in crisp lettuce leaves as it does spread onto cucumber slices.
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Ingredients:
(see printable recipe card down below)
SERVINGS: 6 | Start to finish: 20 minutes
8 eggs, boiled and chopped
¼ cup (45 g) Kalamata olives, chopped and patted dry
¼ cup (40 g) sun-dried tomatoes, minced (not packed in oil)
¼ cup (25 g) celery, minced
¾ cup (184 g) plain Greek yogurt
2 tbsp (30 g) Dijon mustard, or more to taste
¼ tsp (1.5 g) salt
¼ tsp (0.5 g) black pepper
How to Make This
Place all ingredients in a large bowl; stir gently to combine. Chill before serving or serve at room temperature.
Taste for seasoning, adding salt, pepper or more olives and sun-dried tomatoes if needed.
Before You Go
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
Instant Pot Egg Salad with Olives and Sun Dried Tomatoes
Ingredients
- 8 - 10 eggs, boiled, cooled, shelled and chopped
- 1/4 cup chopped, pitted Kalamata olives
- 1/4 cup chopped dried sun dried tomatoes (not packed in oil)
- 3/4 cup plain Greek yogurt
- 2 tablespoons mustard (or more to taste) I use Dijon
- 1/4 cup minced celery
- salt and pepper to taste
Instructions
- Pour a cup of water into the Instant Pot and place the rack inside. Place the eggs on top of the rack.
- Secure the lid and make sure the pressure release is set to its Sealing position. Select the Egg program for its default time/pressure setting, or if your Instant Pot doesn’t have an Egg program, select the Steam setting and manually set the cooking time for 5 minutes at high pressure. (The pot will take about 10 minutes to come to pressure before the cooking program begins, and then it will start its 5-minute countdown.)
- While the eggs are cooking, prepare an ice bath. In a large bowl filled halfway with cold water, add a tray of ice cubes.
- When the countdown ends and the cooking program is finished, let the pressure release naturally for another 5 minutes, then move the pressure release valve to Venting to release the remaining steam from the pot. Carefully remove the lid. Using a pair of tongs, transfer the eggs from the pot into the ice bath. Leave the eggs in the ice bath for 10 minutes, until all of the ice is melted and the eggs are cool
- To peel, roll an egg around on a flat surface, pressing down with moderate pressure to crack the shell all over so it is easier to peel.
- Rinse each egg to ensure no shell remains, pat dry and chop. Chop the olives, sun dried tomatoes and celery.
- Empty the bowl of ice water and dry with a paper towel. Add all ingredients and stir gently to combine. Chill before serving or serve at room temperature.
- Taste for seasoning, adding salt, pepper or even more olive and tomatoes if needed. Serve on multi-grain bread, lettuce leaves or multi-grain crackers.
Notes
- Chop ingredients while the eggs cook or are cooling in the ice bath to save time
Nutrition Facts
Calories
133.26Fat (grams)
7.55 gSat. Fat (grams)
2.23 gCarbs (grams)
4.55 gFiber (grams)
1.03 gNet carbs
3.52 gSugar (grams)
2.94 gProtein (grams)
11.84 gSodium (milligrams)
286.04 mgCholesterol (grams)
246.77 mgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure
