Ingredients
- Large eggs 8
- Spring onions 4
- SpinneysFOOD Fresh Mint A handful
- Fresh za’atar A handul
- Lemon ½
- SpinneysFOOD Fine Sea Salt ½ tsp
- Aleppo chilli flakes 2 tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
Nutrition (Per serving)
- Calories 210
- Fat 17g
- Saturates 4.1g
- Protein 12.9g
- Carbs 2.6g
- Sugars 1.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spicy egg salad
Middle Eastern 15 Mins Prep · 10 Mins Cook
- Bring a medium pot of water to a boil. Add the eggs and cook for 6-8 minutes, or to your preferred doneness.
- Drain and place in iced water until cool.
- Remove the shells and coarsely grate each egg.
- Place the grated egg in a large mixing bowl.
- Finely chop the spring onions, mint leaves, fresh za’atar and juice the lemon. Toss the grated egg with the spring onions, herbs and lemon juice.
- Season well with salt, chilli flakes and drizzle with the olive oil. Toss and serve immediately.