Can I make these egg salads ahead of time?

Yes, both recipes are designed for meal prep. Cover and refrigerate for up to 4 days. The Mediterranean version holds well; add chili garlic butter to the Turkish version just before serving for best texture.

What's the difference between the two versions?

The Mediterranean version uses mayonnaise, yogurt, Dijon mustard, lemon juice, oregano, cucumber, red onion, and pepperoncini. The Turkish version swaps these additions for a chili garlic butter finish.

Can I substitute Persian cucumber?

Yes. English cucumber or regular cucumber, seeded and diced, works well. Avoid watery varieties or seed them first to prevent sogginess.

How many servings does this make?

Each version uses 6 eggs. Serving size depends on whether it's served as a side or main; typically 2–3 servings per version.

Is there dairy in both recipes?

The Mediterranean version contains mayonnaise and yogurt. The Turkish version contains butter in the chili garlic topping. Both are not dairy-free.

Mediterranean and Turkish Egg Salad (Two Recipes)

Name: Mediterranean and Turkish Egg Salad (Two Recipes)
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 large eggs, divided; For the Mediterranean Egg Salad:; 2 tbsp mayonnaise; 2 tbsp plain yogurt; 1 tsp dijon mustard; 1 tsp lemon juice; 1/2 tsp dried oregano; 1/4 cup Persian cucumber, finely diced; 1/4 cup red onion, finely diced; 2 tbsp pepperoncini, chopped; 2 tbsp feta cheese, crumbled; 1 tbsp fresh parsley, chopped; salt, to taste; black pepper, to taste; For the Turkish-Inspired Egg Salad:; 2 tbsp butter; 1 clove garlic, minced; 1/2 tsp red pepper flakes; 1/2 tsp cumin powder; 1/4 tsp sumac; 1/4 cup plain yogurt; 2 tbsp mayonnaise; 1 tbsp fresh mint, chopped; 1 tbsp fresh chives, chopped; 1 tbsp fresh dill, chopped; zest of 1/2 lemon; salt, to taste; black pepper, to taste

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Mediterranean and Turkish Egg Salad (Two Recipes) | CookOS

Ingredients

12 large eggs, divided
For the Mediterranean Egg Salad:
2 tbsp mayonnaise
2 tbsp plain yogurt
1 tsp dijon mustard
1 tsp lemon juice
1/2 tsp dried oregano
1/4 cup Persian cucumber, finely diced
1/4 cup red onion, finely diced
2 tbsp pepperoncini, chopped
2 tbsp feta cheese, crumbled
1 tbsp fresh parsley, chopped
salt, to taste
black pepper, to taste
For the Turkish-Inspired Egg Salad:
2 tbsp butter
1 clove garlic, minced
1/2 tsp red pepper flakes
1/2 tsp cumin powder
1/4 tsp sumac
1/4 cup plain yogurt
2 tbsp mayonnaise
1 tbsp fresh mint, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
zest of 1/2 lemon
salt, to taste
black pepper, to taste

28 Ingredients

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Instructions

1
Bring a large pot of water to a boil. Carefully add the eggs and cook for 10-12 minutes for hard-boiled eggs.
2
Immediately transfer the cooked eggs to an ice bath to stop the cooking process and make them easier to peel.
3
Once cooled, peel all the eggs and roughly chop them. Divide the chopped eggs into two separate bowls (6 eggs per bowl).
4
To make the Mediterranean Egg Salad: In a large bowl, combine mayonnaise, plain yogurt, dijon mustard, lemon juice, salt, pepper, and dried oregano. Whisk until smooth.
5
To the dressing, add 6 of the chopped eggs, diced cucumber, red onion, pepperoncini, feta cheese, and fresh parsley.
6
Gently mix everything together until well combined.
7
To make the Turkish-Inspired Egg Salad: In a small skillet over medium heat, melt the butter. Add the minced garlic, red pepper flakes, cumin, and sumac. Cook for about 1 minute until fragrant.
8
In a separate large bowl, combine plain yogurt and mayonnaise.
9
Add the remaining 6 chopped eggs, the prepared chili garlic butter, fresh mint, chives, dill, and lemon zest. Season with salt and pepper.
10
Gently mix until all ingredients are incorporated.
11
Transfer each egg salad into a separate airtight container and store in the refrigerator.
12
Serve on toast, with crackers, or in a sandwich.