Name: Mediterranean Egg Salad
Yield: 4 Servings
Ingredients: ¼ cup olive oil; 1 tablespoon za'atar; 2 teaspoons fresh lemon juice; 4 hard-boiled large eggs, chopped; ½ cup chopped green olives; 2 tablespoons fresh cilantro leaves; 2 tablespoons chopped red onion; 2 tablespoons toasted pine nuts; Kosher salt and freshly ground black pepper; Toast

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Danny Kim

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

Recipe notes