Let's go Mediterranean!

Does everyone have their bags packed? I wish we were all going to the Mediterranean, but since that's not happening, we can have lunch and pretend we are sitting on a balcony in Santorini, enjoying the view and the flavors of a Mediterranean inspired egg salad.

I love egg salad and Mediterranean food. Tossing in some sun dried tomatoes and olives makes a regular salad extraordinary.

First, chop your hard-boiled eggs into a medium size bowl.

Prepare the veggies. Although it's not listed in the recipe, you can see I added about a tablespoon of capers, only because I had some in the fridge that needed used. Feel free to throw in anything that you think would make a tasty addition.

After prepping the veggies, add them to the eggs.

In a small bowl, combine the Greek yogurt, lemon juice and spices, stir until well combined.

Stir the dressing into the veggies and eggs until well combined. This salad is delicious with a lettuce wrap, or on bread.

Mediterranean Egg Salad

serves 4

8 hardboiled eggs
1/2 cup sun dried tomatoes, drained and chopped
1/2 cup finely chopped red onion
1/2 medium cucumber, chopped
1/4 cup olives, chopped
1/2 cup plain Greek yogurt
splash of lemon juice
1 1/2 tsp oregano
1/4 tsp cumin
1/2 tsp sea salt
black pepper, to taste

Chop up the eggs and put them into a medium size bowl. Add prepped veggies.

In a small bowl, combine the yogurt, lemon juice and spices; mix well. Add that to the eggs and mix until well combined.

Nutritional info:

Calories: 221

Total fat: 13g; Saturated fat: 5g; Monounsaturated fat: 4g

Cholesterol: 431mg

Sodium: 486mg

Carbohydrates: 11g

Dietary fiber: 2g

Sugar: 6g

Protein 15g

Potassium: 488mg

Iron: 16%

Vitamin A: 14%

Vitamin C: 18%

Calcium: 12%

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"Nothing tastes as good as healthy feels!"

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