Ingredients

For this Mediterranean-Style Veggie Egg Salad, you will need:

• 3 large eggs
• Salt (for boiling and seasoning)
• Broccoli florets (about 1 cup)
• Water (to boil the broccoli and eggs)
• 1 teaspoon vegetable oil
• Fresh spring onions (2-3, finely chopped)
• Fresh red bell pepper (1/2 cup, diced)
• Fresh green bell pepper (1/2 cup, diced)
• Celery stalk (1, finely chopped)
• Ground black pepper (to taste)
• 1-2 cloves garlic (minced, divided use)
• 1 teaspoon Italian herb mix (dried herbs like basil, oregano, thyme)
• 4 tablespoons Greek yogurt
• 2 tablespoons mayonnaise
• 1 cucumber (diced)
• Fresh dill (about 1 tablespoon, finely chopped)
• Fresh parsley (about 1 tablespoon, finely chopped)
• A pinch of salt (for the dressing)

Steps to Prepare

Step 1: Boil the Eggs

1. Place the eggs in a small pot and cover them with cold water. Add a pinch of salt to the water to make peeling easier.
2. Bring the water to a boil, then reduce to a simmer. Let the eggs cook for about 10 minutes for a hard-boiled texture.
3. After 10 minutes, drain the hot water and fill the pot with cold water to cool the eggs. Once cool, peel and dice them into medium-sized pieces.

Step 2: Blanch the Broccoli

1. In a separate pot, bring salted water to a boil. Add the broccoli florets and let them cook for about 1-2 minutes. The broccoli should be vibrant green and slightly tender but not overly soft.
2. Once the broccoli is blanched, transfer it to an ice bath or a bowl of cold water to stop the cooking process. After cooling, drain the water and chop the broccoli into bite-sized pieces.

Step 3: Prepare the Vegetables

1. Dice the red and green bell peppers, celery, cucumber, and spring onions.
2. Mince 1-2 cloves of garlic (you’ll use half in the dressing and the rest for the veggie mixture).
3. Set all the vegetables aside.

Step 4: Make the Dressing

1. In a small bowl, mix 4 tablespoons of Greek yogurt, 2 tablespoons of mayonnaise, half of the minced garlic, a pinch of salt, and freshly ground black pepper.
2. Add the Italian herbs, fresh dill, and parsley, stirring until the mixture is smooth and creamy. Adjust salt and pepper to taste.

Step 5: Combine the Salad

1. In a large mixing bowl, add the diced eggs, broccoli, peppers, celery, cucumber, and spring onions.
2. Pour the dressing over the mixture and toss everything together until evenly coated.
3. Taste the salad, adding more salt and pepper if needed. For an added flavor boost, sprinkle a little extra Italian herb mix or a touch more dill.

Step 6: Serve and Enjoy

Serve the Mediterranean-Style Veggie Egg Salad fresh or refrigerate it for 20-30 minutes to allow the flavors to meld together. Garnish with a sprinkle of parsley or a dash of black pepper for a final touch.

Nutrition Facts (per serving)

This recipe yields approximately 4 servings.

• Calories: ~180 per serving
• Protein: 10 grams
• Carbohydrates: 8 grams
• Fat: 11 grams
• Fiber: 3 grams
• Vitamins and Minerals: High in Vitamin C, Vitamin K, B Vitamins, Calcium, Iron, and Potassium.

FAQs

Q: Can I make this recipe dairy-free?
A: Yes, you can substitute the Greek yogurt with a dairy-free yogurt or use additional mayonnaise if you prefer.

Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, this salad will keep fresh for up to 3 days in the refrigerator.

Q: Can I use other vegetables?
A: Absolutely! This recipe is versatile, and you can add other vegetables such as cherry tomatoes, radishes, or even chopped spinach for more nutrients and flavor.

Q: Is there a way to make this recipe lower in fat?
A: To reduce the fat, you can use a fat-free or low-fat Greek yogurt and reduce or eliminate the mayonnaise.

Tips for Making the Best Mediterranean-Style Veggie Egg Salad

• Blanch the Broccoli Correctly: Blanching the broccoli helps retain its vibrant color and crunchy texture, which adds a nice contrast to the creamy egg salad. Make sure not to overcook the broccoli, as it should remain slightly crisp.
• Customize the Herbs: For added flavor, consider fresh basil, chives, or cilantro along with the dill and parsley.
• Use Fresh Ingredients: Fresh vegetables and herbs make a big difference in taste and texture. Spring onions and fresh herbs are essential to keeping the salad light and fragrant.
• Chill for Flavor Fusion: Let the salad chill for at least 20-30 minutes before serving if you have time. This helps the flavors blend for a tastier result.

Storage Tips

• In the Fridge: Store your Mediterranean-Style Veggie Egg Salad in an airtight container in the refrigerator for up to 3 days.
• Freezing: It’s not recommended to freeze this salad, as the texture of eggs and yogurt-based dressing will change after freezing and thawing.
• Meal Prep: If you want to prep ahead, boil the eggs and blanch the broccoli the day before. Keep the dressing separate, then combine all ingredients just before serving.

Conclusion

This Mediterranean-Style Veggie Egg Salad is a delightful, nutrient-rich dish that can brighten any meal. Whether enjoyed as a main dish, side, or even a refreshing snack, it’s easy to make and packs a flavorful punch with its fresh herbs, crisp vegetables, and creamy yogurt dressing. The recipe can be easily customized to suit your taste preferences, and it stores well for meal prep. Give this colorful salad a try, and enjoy a wholesome meal that’s as nourishing as it is tasty.