Description
A delicious, fresh, and vibrant Greeny Tahini Egg Salad: tender eggs and herbs coated in a light, creamy, nutty tahini-lemon dressing. A perfect, quick, protein-packed lunch.
Ingredients
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12 large eggs
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1 cup fresh dill, finely chopped
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1/4 cup fresh parsley, finely chopped
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2 garlic cloves, grated
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1/2 teaspoon red pepper flakes
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1/4 cup tahini
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Zest of 1/2 lemon
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Juice of 1/2 lemon (about 3 tablespoons)
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1/4 cup extra-virgin olive oil
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2 tablespoons white wine vinegar
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1 teaspoon Diamond Crystal kosher salt
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1/4 large red onion, thinly sliced
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12 small dinner rolls, such as Hawaiian rolls
Instructions
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Cook the Eggs: Bring water to a boil. Cook eggs for 7½ minutes. Transfer immediately to a large ice bath. Set aside.
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Make the Dressing: In a large bowl, combine the 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. Add the vinegar and salt, whisking until smooth.
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Assemble Egg Salad: Peel and halve the eggs. Gently fold them into the dressing. Add thinly sliced red onion and fold in gently.
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Serve: Toast the dinner rolls until golden brown. Spoon a generous portion of egg salad onto each roll or muffin. Serve immediately.
Notes
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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.
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Dressing Emulsion: Slowly streaming the olive oil into the lemon juice/tahini while whisking constantly helps the dressing emulsify, making it thick and smooth.
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Make Ahead: The egg salad can be made up to 2 days in advance. Store in an airtight container. The flavors actually improve overnight!
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Roll Substitute: For a low-carb alternative, serve the egg salad in lettuce cups or on cucumber slices instead of dinner rolls.
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Herb Quantity: Don’t skimp on the dill and parsley! The high volume of herbs is essential for the “greeny” color and fresh flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling, Whisking, Assembling
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: Entire recipe (total batch)
- Calories: ~4,000 kcal
- Sugar: ~66 g
- Sodium: ~4,200 mg
- Fat: ~276 g
- Saturated Fat: ~60 g
- Unsaturated Fat: ~205 g
- Trans Fat: ~0 g
- Carbohydrates: ~294 g
- Fiber: ~12 g
- Protein: ~164 g
- Cholesterol: ~7,410 mg
Keywords: Tahini Egg Salad, Herb Egg Salad, Green Egg Salad, Mediterranean Lunch, Healthy Lunch, Egg Salad Sandwich, Dill and Parsley, Protein Lunch, Easy Sandwich