Egyptian

Egyptian Egg Salad

Prep. Time

10 min

Cook Time

5 min

Inactive Time

0 hours

Ingredients

Instructions

  • Bring a pan of water to boil, lower in the eggs and boil for 8 minutes. Drain and run under cold tap water, then peel and halve. Meanwhile, mix half a tablespoon lemon juice and 2 tablespoons water with tahini to make a dressing.
  • Heat the oil and fry onions and garlic for 5 minutes until softened. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a creamy consistency. Taste and add lemon juice and some seasoning to taste.
  • Spoon the beans on a plate with the lettuce, then add the eggs and tomatoes, with the tahini dressing, parsley and chilli flakes (optional).

Nutrition Facts

Serving Size

390g

Amount per serving

Calories

429

% Daily Value *

Total Fat 17.3g

22%

Saturated Fat

Trans Fat

Cholesterol

Sodium 1099mg

48%

Total Carbohydrate 50.5g

18%

Dietary Fiber

Total Sugars

Protein 24.7g

Vitamin D

Calcium

Iron

Potassium

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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