Mediterranean and Turkish

Bring a large pot of water to a boil. Carefully add the eggs and cook for 10-12 minutes for hard-boiled eggs.

Immediately transfer the cooked eggs to an ice bath to stop the cooking process and make them easier to peel.

Once cooled, peel all the eggs and roughly chop them. Divide the chopped eggs into two separate bowls (6 eggs per bowl).

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.

To the dressing, add 6 of the chopped eggs, diced cucumber, red onion, pepperoncini, feta cheese, and fresh parsley.

Gently mix everything together until well combined.

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.

In a separate large bowl, combine plain yogurt and mayonnaise.

Add the remaining 6 chopped eggs, the prepared chili garlic butter, fresh mint, chives, dill, and lemon zest. Season with salt and pepper.

Gently mix until all ingredients are incorporated.

Transfer each egg salad into a separate airtight container and store in the refrigerator.

Serve on toast, with crackers, or in a sandwich.