Egg, Herb, and Sumac Salad
Firm-cooked eggs tossed with lettuce, parsley, dill, sumac, lemon, olive oil, and Aleppo-style red pepper flakes—fresh and mayonnaise-free.
By Moow Editorial ·
- Add the lemon gradually because sumac also contributes tartness.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 170 kcal
- Protein: 7 g
- Carbohydrates: 3 g
- Fat: 15 g
- Sodium: 365 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 4 eggs
- 4-5 green-leaf lettuce leaves
- 5-6 sprigs parsley
- 5-6 sprigs dill
- 1 tsp pul biber or Aleppo-style red pepper flakes
- 1/2 teaspoon fine salt
- 1 tsp ground sumac
- 1/4 lemon
- 3 tbsp olive oil
- 1/4 small red onion, very thinly sliced
Directions
1. Cover the eggs with water, bring to a boil, cover and remove from the heat for 10 minutes. Chill in ice water, peel, and cut into medium cubes.
2. Wash, dry, and chop the lettuce, parsley, and dill; add the thinly sliced red onion and place everything in a bowl.
3. Add the eggs, red-pepper flakes, salt, sumac, lemon juice, and olive oil.
4. Toss gently, taste for acidity, and serve.
Sources
Contains eggs. Cook eggs until firm, cool them promptly, and keep the salad refrigerated; discard it if left out longer than 2 hours.