Looking for a fresh, modern take on the traditional egg salad? Say hello to the Greeny Tahini Egg Salad — a rich, creamy, and herbaceous blend of protein-packed eggs, nutrient-dense greens, heart-healthy tahini, and silky hummus. Whether you’re craving a vegetarian egg salad dish or need a crowd-pleasing egg salad sandwich filling, this versatile recipe is your answer.
This isn’t your grandma’s egg salad — it’s updated for today’s palate with bold Mediterranean flavors, a boost of healthy fats, and a vibrant green hue that makes every bite look as beautiful as it tastes.
🌟 Why You’ll Love This Tahini Egg Salad
Let’s break down why the Greeny Tahini Egg Salad deserves a place in your recipe rotation:
- ✅ Alta em Proteína – Between the eggs and tahini, you get a double dose of satisfying protein.
- ✅ Dairy-Free – No mayonnaise or sour cream here—this is a clean, plant-forward dish.
- ✅ Rich in Flavor – From lemon and garlic to fresh herbs, the flavor is anything but boring.
- ✅ Personalizável – Add mushrooms, avocado, greens, or even seafood to tailor it to your mood.
- ✅ Versatile Serving Options – Salad, sandwich, toast topper, or even a lettuce wrap!
Perfect for brunch spreads, weekday lunches, potlucks, or as a meal-prep option, this dish is designed for flexibility without sacrificing taste.
🛒 Ingredients: What You’ll Need
Here’s everything you need to make this vibrant Greeny Tahini Egg Salad, broken down into salad ingredients and dressing components:
Para a Salada:
- 6 large eggs, hard-boiled and chopped
- 1 small avocado, diced (optional but recommended)
- 1 cup spinach, finely chopped (or arugula, kale, or mixed greens)
- 2 green onions, thinly sliced
- ¼ cup parsleypicada
- ¼ cup fresh dill or cilantro, chopped (adds fresh herb flavor)
- ½ cup sautéed mushrooms, chopped (optional, for Mushroom and Egg Salad version)
For the Green Tahini Dressing:
- 3 tablespoons tahini
- 2 tablespoons hummus (plain, garlic, or lemon-flavored)
- 1 colher de sopa de suco de limão
- 1 colher de chá de mostarda de Dijon
- 1 garlic clove, finely grated or minced
- 2 colheres de azeite
- 2 tablespoons cold water, or more as needed
- Sal e pimenta-do-reinoa gosto
🥣 Step-by-Step Instructions
Let’s walk through how to bring this Greeny Tahini Egg Salad to life:
🥚 Step 1: Perfectly Hard-Boil the Eggs
- Place the eggs in a saucepan and cover with cold water by 1 inch.
- Bring to a rolling boil over medium-high heat.
- Once boiling, turn off the heat and cover. Let sit for 10–12 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool.
- Peel and roughly chop the eggs. Set aside.
📝 Pro Tip: Slightly older eggs peel easier. Fresh eggs can be stubborn!
🥄 Step 2: Whisk Together the Green Tahini Dressing
In a small bowl, combine:
- Tahini
- Hummus
- Lemon juice
- Mustard
- Alho
- Azeite de oliva
- Água
Whisk until smooth and creamy. Add more water a teaspoon at a time if needed to achieve a pourable consistency. Season with salt and pepper.
🍋 Optional: Add chopped basil, mint, or a touch of za’atar for more Mediterranean flair.
🥗 Step 3: Assemble the Egg Salad
In a large bowl:
- Add the chopped eggs, diced avocado, sautéed mushrooms (if using), green onions, parsley, and greens.
- Pour in the tahini dressing and gently fold to combine, being careful not to overmix.
🥑 Texture Tip: Keep chunks of egg and avocado intact for a more satisfying bite.
❄️ Step 4: Chill & Marinate
Allow the egg salad to chill in the fridge for 15–30 minutes. This helps the flavors marry and intensifies the creamy tahini-garlic punch.
🍽️ How to Serve Greeny Tahini Egg Salad
This salad is versatile and can be dressed up or down depending on your vibe.
🥪 1. Egg Salad Sandwiches
Pile onto sourdough, multigrain bread, or even a croissant with sliced cucumbers and arugula.
🥬 2. Lettuce Wraps
Use butter lettuce or romaine hearts for a low-carb, gluten-free version.
🧊 3. Wedge Salad with Tahini Green Goddess
Serve scooped over iceberg lettuce wedges with radishes, tomatoes, and extra tahini drizzle.
🍞 4. Avocado Toast Topper
Spread over crusty toast and top with microgreens, chili flakes, or pickled onions.
🍲 5. Nourish Bowl Addition
Add a scoop to a grain bowl with quinoa, chickpeas, shredded carrots, and roasted sweet potatoes.
🦀 6. Crab Salad Sandwich-Inspired
Mix in flaked crab or imitation crab to create a hybrid between crab salad and egg salad sandwiches.
🧠 Nutrition Breakdown (Per Serving)
Approximately 1 cup of egg salad
- Calories: ~230
- Proteína: ~11g
- Fat: ~17g (mostly healthy fats from tahini and avocado)
- Carbs: ~6g
- Fibra: ~3g
- Açúcar: ~1g
This dish is a great source of gorduras saudáveis, vitamins A, D, and Ee choline—a nutrient critical for brain health found in eggs.
🔁 Ingredient Variations & Swaps
🔸 No Hummus?
Use extra tahini and thin it with more lemon juice or yogurt (if not dairy-free).
🔸 No Avocado?
Add diced cucumbers or roasted zucchini for texture.
🔸 No Mushrooms?
Omit or replace with roasted bell peppers, artichokes, or even finely diced pickles.
🔸 Make It Vegan
Swap eggs with mashed chickpeas or tofu scramble to turn this into a vegan “eggless” salad.
🧊 Storage & Meal Prep Tips
- Geladeira: Store in an airtight container for up to 3 days.
- Refeição Amigável De Preparação: Keep dressing and salad ingredients separate until serving for ultimate freshness.
- Evitar O Congelamento: The eggs and avocado don’t hold up well in the freezer.
🥄 Pairing Ideas
Pair this egg salad with:
- Soup: A bowl of tomato basil or lentil soup
- Crackers: Seeded or whole-grain crackers for scooping
- Roasted Veggies: Cauliflower, carrots, or sweet potato fries
- Smoothies: A green smoothie for a complete power lunch
📌 Fun Serving Idea: Make an Egg Salad Charcuterie Board
Add this salad to a grazing board with:
- Whole grain breads
- Pita triangles
- Veggie sticks
- Hummus
- Stuffed olives
- Sliced hard-boiled eggs
- Picles
Perfect for brunches and entertaining!
💬 What People Are Saying
“I never thought tahini and eggs would go so well together! This is now my favorite vegetarian egg salad dish.” – Emily R.
“I added mushrooms and put it on rye bread—tastes like a Mushroom and Egg Salad sandwich from a fancy café!” – Josh K.
“My husband loves mayo-based egg salads, but even he liked this creamy hummus version better. We served it like a wedge salad with tahini green goddess dressing—so good!” – Laila A.
💡 Final Thoughts
Whether you’re looking for a wholesome lunch, a protein-rich vegetarian option, or a creative way to revamp leftover hard-boiled eggs, this Greeny Tahini Egg Salad delivers every time. It’s clean, green, and deeply satisfying with every forkful.
By swapping out mayonnaise for tahini and hummus, you’re not only increasing the dish’s nutrition, but also unlocking a Mediterranean depth of flavor. The result is a salad that feels luxurious but is rooted in everyday ingredients.
So go ahead—scoop it, sandwich it, spread it, or eat it by the spoonful. This salad is a modern classic in the making.
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