Egg salad gets a healthy update — add extra protein and lessen the fat in this mayo-free recipe for Hummus and Tahini Egg Salad!
Hummus and Tahini Egg Salad sandwich.
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Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 137kcal
Author Liren Baker


  • 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


  • 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.



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
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