Hummus and Tahini Egg Salad
Egg salad gets a healthy update — add extra protein and lessen the fat in this mayo-free recipe for Hummus and Tahini Egg Salad!
Egg salad gets a healthy update — add extra protein and lessen the fat in this mayo-free recipe for Hummus and Tahini Egg Salad!
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.
More recently, egg salad sandwiches 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 a little makeover.
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, and 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!
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!
I’ve been enjoying Hummus and Tahini Egg Salad 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.
HUMMUS AND TAHINI EGG SALAD
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 heat, cover, and let the eggs sit for about 10 minutes. Rinse with cold water, and let it sit in cold water to cool.
- Peel and chop the eggs, and place in a bowl. Mix in the hummus, tahini, onions, chives and vinegar. Season to taste with salt and pepper.
Video
Nutrition
Comments
COOKBOOK
Hummus is a great substitute for mayo!
It totally is! Plus extra protein!
Love a good egg salad and these flavors just make it – wow!
This is calling my name!
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.
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.
I used lemon juice for the acidity, that worked great!
I’m so glad the lemon juice worked, Monique!!
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.
hummus egg salad
I am so making this Liren! The combo sounds so good.
I hope you love it, Katie! I love that I can have my beloved egg salad with less guilt! :)
It sounds easy to make. Thank you for sharing the recipe!!
It is very easy! Hope you enjoy it!
What a fabulous addition to an egg salad is the Tahini! Love all your information.
Simply beautiful and simply delicious – this could be lunch tomorrow!
Thanks, Mary! It’s been my go-to lunch for the last couple of weeks :)
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!
Egg salad with less guilt is so much more satisfying, isn’t it Kankana? I’d love to know how you make yours!