Mint and Egg Salad

An exceptionally delicious egg salad by the fabulous cookbook author Paula Wolfert.


This is nothing like your grandmother’s egg salad. Instead of a heavy mayonnaise dressing, eggs are tossed with vibrant slivered mint leaves and a light dressing of olive oil and lemon. What makes this salad unforgettable is Paula grates the eggs, so they are ethereally light. (As her longtime editor Fran McCullough notes, grating also makes traditional egg salad velvety smooth.) Paula offered this recipe as an accompaniment to köfte, Turkish grilled meat skewers. But it’s so good, it’s been doubled here to be enjoyed as a stand-alone or with a green salad as a light meal.

4 large eggs
1 to 2 cups slivered mint leaves (depending on the intensity of the mint)
1 cup thinly sliced green onions, white and green parts
2 teaspoons mild red pepper flakes, preferably Marash
2 tablespoons fruity extra-virgin olive oil
Juice of 1/2 lemon
Flaky sea salt

In a saucepan, combine the eggs with water to cover by 2 inches and bring to a boil over high heat. Lower the heat to medium-high and cook for 6 minutes. Drain and place under cool running water to cool. Peel the eggs.

Using the large holes of a box grater, and working over a large bowl, grate the eggs. Add the mint, green onions, and red pepper flakes and mix well. In a small bowl, whisk together the olive oil and lemon juice to taste, then drizzle over the egg mixture and toss to coat lightly and evenly. Season with salt. Serve at room temperature or slightly chilled.

Reprinted with permission from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin, copyright 2017 ©. Published by M & P.

To print this recipe, press the printer icon below.