Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in yogurt.


"A woman is like an egg salad sandwich on a hot Texas day." -Cheldon Cooper

The refrigerator light goes on...

I saw a recipe titled Turkish Egg Salad. Looking at the ingredients and instructions, there was nothing very Turkish about the dish, but the recipe name stuck in my head. The result is this great smoky, spicy egg salad that is great on sandwiches or just served on a bed of lettuce.

When I was making the egg salad I wanted it to be a bit spicy, and the 1/8 teaspoon of cayenne seemed enough. It is spicy, but not as spicy as I thought it was going to be, so you might want to add more. Another alternative is to replace some of the tomato sauce with an equal amount of harissa sauce to get the spiciness that you might prefer.  This would also be good with two cans of tuna (packed in water, drained) instead of the eggs.


Middle Eastern Egg Salad

Servings: 4 | Serving size: 3/4 cup

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, for about 48 hours.

6 large eggs
4 quarts water
large bowl ice water
2 large ribs celery (diced)
1/2 cup non-fat Greek yogurt
1 tsp. extra virgin olive oil
1 Tbsp. no salt added tomato paste
1/2 tsp. smoked paprika
1/8 tsp. cayenne
1/8 tsp. salt
to taste black pepper
1/4 cup cilantro (coarsely chopped)

Middle Eastern Egg Salad recipe from Dr. Gourmet

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil, place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and place in the ice water. After about 2 minutes the eggs will be easy to peel.

Place in a bowl the celery, yogurt, olive oil, tomato paste, paprika, cayenne, salt, and pepper and fold until well blended.

Coarsely chop the eggs, add them to the bowl along with the cilantro, and fold together gently.

Chill before serving.

Nutrition Facts

Serving size: 1/2 cup

Servings: 4

Amount Per Serving

Calories 145 Calories from Fat 75
% Daily Value
Total Fat 8.5g 12%
    Saturated Fat 2.5g 13%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 280mg 93%
Sodium 235mg 10%
Total Carbohydrates 5g 2%
    Dietary Fiber 1g 4%
    Sugars 4g
Protein 12g
Vitamin A 25% Vitamin C 6%
Calcium 10% Iron 10%
Vitamin K 30mcg Potassium 347mg