Delicious Greeny Tahini Egg Salad: Your Best 35-Minute Lunch

Greeny Tahini Egg Salad is a truly delicious, vibrant, and innovative take on the classic egg salad, trading the traditional mayonnaise for a light, creamy, and herbaceous tahini dressing. Imagine tender, perfectly cooked eggs mingled with sharp red onion and a generous blend of fresh dill and parsley, all coated in a zesty lemon-tahini vinaigrette. This fresh, satisfying salad is ready in just 35 minutes and is the perfect protein-packed meal for brunch or lunch.

This recipe celebrates fresh herbs and bright, Mediterranean-inspired flavors. The creamy tahini base provides a rich texture and nutty depth, proving that simple swaps can elevate a classic dish into a gourmet experience. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Herbaceous & Fresh	Packed with dill and parsley for a vibrant green color and flavor.
Unique Creaminess	Tahini and olive oil replace mayonnaise for a lighter, nuttier dressing.
Lightning Fast	Ready in just 35 minutes, perfect for quick meal prep or lunch.
Protein Power	Highly satisfying and protein-packed, ideal for fueling your day.
Zesty Flavor	Bright lemon juice and white wine vinegar provide a perfect tang.

An Overview of Flavors and Textures

The Greeny Tahini Egg Salad is a captivating symphony of fresh, savory, and zesty flavors with delightful textures.

The eggs are cooked until tender, forming large, creamy chunks that remain substantial in the salad. The red onion provides a necessary sharp, savory bite, while the generous blend of fresh dill and parsley adds a powerful, herbaceous, and aromatic freshness.

The star of the show is the tahini dressing. Tahini adds a nutty, rich foundation that blends beautifully with the tangy lemon juice and white wine vinegar to form a light, creamy emulsion. Red pepper flakes add a subtle, savory warmth. This Greeny Tahini Egg Salad is a truly addictive blend of tender, zesty, creamy, and herbaceous notes.

The Star of the Show: The Tahini and Herb Dressing

While the perfectly cooked eggs are the base, the true defining characteristic and “star” of this Greeny Tahini Egg Salad is the innovative Tahini and Herb Dressing. This rich, flavorful dressing transforms the salad from ordinary to extraordinary. Tahini provides a deep, nutty richness that serves as a healthier, more complex replacement for mayonnaise, while the combination of lemon juice, white wine vinegar, and olive oil creates a perfectly emulsified, zesty coating. The high volume of fresh dill and parsley infuses the dressing with a powerful, vibrant, green flavor, ensuring that the salad tastes incredibly fresh and bright in every bite.

How to Make Your Greeny Tahini Egg Salad

This recipe is simple and fast. The key steps are achieving perfectly cooked eggs and carefully emulsifying the tahini dressing.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 12 small sandwiches

Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
Egg Salad:	12 large	Eggs
	1 cup	Fresh dill	Finely chopped
	1/4 cup	Fresh parsley	Finely chopped
	2 cloves	Garlic, grated
	1/2 teaspoon	Red pepper flakes
	1/4 cup	Tahini
	Zest of 1/2	Lemon
	Juice of 1/2 lemon	Lemon juice	About 3 tablespoons
	1/4 cup	Extra-virgin olive oil
	2 tablespoons	White wine vinegar
	1 teaspoon	Diamond Crystal kosher salt
	1/4 large	Red onion	Thinly sliced
For Serving:	12 small	Dinner rolls	Such as Hawaiian rolls

Instructions

1. Cook the Eggs: Bring a large pot of water to a boil. Gently lower the eggs into the boiling water and cook for 7½ minutes. Immediately transfer the cooked eggs to a large ice bath (a bowl of ice water) with a slotted spoon. This stops the cooking process and ensures the yolks are perfectly set but creamy. Set aside.
2. Make the Dressing: In a large bowl, combine the fresh dill, parsley, grated garlic, red pepper flakes, tahini, and lemon zest. Whisk in the lemon juice. Slowly stream in the olive oil while whisking constantly; this helps create an emulsion. Add the white wine vinegar and salt, whisking until the dressing is smooth. Taste and adjust seasoning if needed.
3. Assemble Egg Salad: Peel and halve the cooked, cooled eggs. Gently fold the halved eggs into the dressing, ensuring the eggs remain in large chunks. Add the thinly sliced red onion and fold everything in gently.
4. Prepare Rolls or Muffins: Toast the dinner rolls until golden brown.
5. Serve: Spoon a generous portion of the egg salad onto each roll or muffin. Serve immediately.

Expert Tips for Your Egg Salad

Category	Tip
Perfect Eggs	Cooking the eggs for exactly 7½ minutes and immediately transferring them to an ice bath yields a firm white and a perfectly soft, creamy yolk.
Dressing Emulsion	Slowly streaming the olive oil into the lemon juice/tahini while whisking constantly helps the dressing emulsify, making it thick and smooth.
Make Ahead	The egg salad can be made up to 2 days in advance. Store in an airtight container. The flavors actually improve overnight!
Roll Substitute	For a low-carb alternative, serve the egg salad in lettuce cups or on cucumber slices instead of dinner rolls.
Herb Quantity	Don’t skimp on the dill and parsley! The high volume of herbs is essential for the “greeny” color and fresh flavor.

Conclusion: Your Deliciously Easy & Wholesome Lunch

The Greeny Tahini Egg Salad is a true delight—a perfect balance of zesty, herbaceous, and creamy flavors that makes for a wholesome and satisfying meal. With its unique tahini base and bright, fresh flavor, it’s a dish that promises to impress every palate. Easy to prepare and guaranteed to be a hit, this Greeny Tahini Egg Salad recipe is sure to become a beloved favorite in your kitchen.

Frequently Asked Questions (FAQ)

Can I substitute tahini with peanut butter?

Yes, you can substitute tahini with almond or peanut butter, but the flavor will be different. The dish will have a stronger, sweeter, and more dominant nutty flavor.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor improves as it sits, but the green color may dull slightly.

Can I use pre-chopped herbs?

Fresh herbs are crucial for this recipe’s flavor and color. Pre-chopped dried herbs will not work as a substitute.

Can I use hard-boiled eggs?

Yes, you can. Cook the eggs for 10-12 minutes, then dice them instead of halving and folding. The salad will be less creamy.

Print