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.
Tahini Egg Salad
Yield: 4 servings
Active Time: 10 minutes
Total Time: 20 minutes
4 large eggs 2 small avocados, cut into cubes 4 roma tomatoes, sliced 6 radishes, halved Juice of 1 large lemon 1 to 2 tablespoons tahini 2 tablespoons olive oil Sea salt and pepper ¼ cup feta cheese
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.