Classic egg salad is usually doused in mayo, but here’s a version that’s creamy with an unexpected nutty undertone, thanks to tahini. Its sesame flavor pairs beautifully with eggs. A rainbow mix of avocados, roma tomatoes, and radishes adds freshness and dynamic texture. Toss it all together for a quick, energizing lunch that’s rich in protein and healthy fats.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 20 minutes
Bring a medium saucepan to boil over medium heat and carefully place in eggs. Let cook for 6 ½ to 7 minutes, then drain and rinse eggs under cold water. Peel and quarter eggs and place in a bowl with avocado, tomato, and radish. Drizzle with lemon juice, tahini, olive oil, and salt and pepper to taste. Top with feta cheese to serve.
Photo credit: Paul Delmont
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