Two halves of a Hummus Egg Salad Sandwich stacked on a wooden cutting board.

Hummus Egg Salad with Tahini

My Mom’s yummy egg salad recipe gets a healthy update here! I’m adding extra protein and lessening the fat in this mayo-free recipe for Hummus Egg Salad. Don’t forget to up the flavor with tahini.

Two halves of a Hummus Egg Salad Sandwich stacked on a wooden cutting board.
Hummus Egg Salad with Tahini

Your basic egg salad recipe gets a healthy update – add extra protein and lessen the fat in this mayo-free recipe for Hummus Egg Salad with Tahini!

Hummus Egg Salad made into a sandwich with a layer of fresh sprouts, carrots, and red onion. The sandwich is cut in half and placed on a plate.

Awesome-Lunch-Day

There were two things that made it an awesome-lunch-day when I was growing up: tuna salad and egg salad. I don’t know what it was about these sandwiches, but they were my absolute favorites. Never mind that my lunch probably stank up my book bag or the cafeteria – when my mom made me an egg salad sandwich, I was one happy kid.

A dozen brown eggs in a carton.

Egg Salad Love

More recently, egg salad sandwiches still make rare appearances, despite the fact that it’s a childhood favorite. I blame the mayo, of course, but I decided to give my beloved egg salad recipe a little makeover.

Sliced hard-boiled eggs in a bowl. In the background is a carton of greens, and bowls of hummus.

Hummus Egg Salad with Tahini

Tahni is such a great flavor, so I decided to add that to my egg salad, and then substitute hummus for the traditional mayo. My Hummus Egg Salad is so delicious and just as simple and easy to make as a traditional egg salad recipe!

Chopped ingredients for Hummus Egg Salad in a bowl.

Taking inspiration from my veggie wraps, I mix up my eggs (sometimes with the yolk, sometimes without) with protein-rich hummus and flavorful tahini sauce, then give it a little more crunch with red onions and chives. Topped with slices of avocado, shredded carrot, and sprouts, this old favorite is now new again!

Making the sandwich with dark brown sandwich bread.

And now that I have a tasty, lightened-up version, egg salad is back in my life again. I dare say, I like this better than the kind mom used to make!

A stack of sandwiches made with Hummus Egg Salad with Tahini.

I’ve been enjoying Hummus Egg Salad with Tahini in sandwiches, on crackers, in wraps, and even stuffed in avocados! It’s been perfect for post-workout lunches, or as the little me used to say, for an awesome-lunch-day.

Check Out These Salad/Sandwich Combos!

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Hummus Chicken Salad Sliders
Chickpea Salad Sandwich with Feta

HUMMUS EGG SALAD WITH TAHINI

Egg salad gets a healthy update — add extra protein and lessen the fat in this mayo-free recipe for Hummus Egg Salad with Tahnini!
Course lunch, Salad, Sandwiches
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 137kcal

Ingredients

  • 4 large eggs
  • 1/4 cup hummus
  • 2-3 tablespoons tahini
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons finely chopped chives
  • 1 teaspoon white balsamic vinegar
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • In a medium saucepan, cover the eggs with an inch of cold water. Bring the pan to a rolling boil, turn off the heat, cover, and let the eggs sit for about 10 minutes.
  • Rinse the eggs with cold water, and let them sit in cold water to cool.
  • Peel and chop the eggs, and place them in a bowl.
  • Mix in the hummus, tahini, onions, chives, and vinegar.
  • Season to taste with salt and pepper.

Video

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 124mg | Potassium: 141mg | Fiber: 1g | Vitamin A: 335IU | Vitamin C: 2.1mg | Calcium: 41mg | Iron: 1.5mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Megan

    Love a good egg salad and these flavors just make it – wow!

    Reply
  2. Toni

    I’m not going out to buy white Balsamic. Generally, I do not use it, and buying it would make this recipe less than economical.

    Reply
    • Liren Baker

      Hi Toni, while I love the flavor that the white balsamic vinegar adds (and find it to be a wonderful vinegar to have on hand for salad dressings and all kinds of dishes), you can certainly substitute with your acid of choice. Distilled white vinegar, apple cider vinegar, sherry vinegar — all will work in this recipe.

      Reply
  3. Mistie

    So I have been wanting to make this for a while and had some girlfriends round for lunch today and decided to give it a try. It was delicious and there was definitely zero guilt. I had some leftover cress in my herb keeper too so it was perfect to pop that in :). I can’t wait to try some more of your recipes.

    Reply
  4. Kankana

    Oh yum! Egg salad is one of my absolute favourite busy day lunch. And I always find ways to make it less guilty. Loving your version girl and the photos making me crave one right now!

    Reply
    • Liren Baker

      Egg salad with less guilt is so much more satisfying, isn’t it Kankana? I’d love to know how you make yours!

      Reply
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