Za'atar Egg Salad Bagels
Fluffy eggs, tangy labneh, and aromatic za’atar come together on a warm toasted bagel. Perfect for breakfast, brunch, or an easy lunch.
Ingredients
- 4 large bagels toasted
- 6 hard-boiled eggs boiled and peeled
- ½ cup labneh
- 2 tablespoons extra virgin olive oil
- 2 tablespoons za'atar
- 1 tablespoon parsley finely chopped
- 1 tablespoon dill finely chopped
- ¼ red onion finely chopped
- 1-2 tablespoons water to thin the consistency
- salt to taste
- pepper to taste
- ½ teaspoon sumac
- chili flakes or Aleppo pepper to taste
Instructions
- In a bowl, combine the labneh, olive oil, zaatar, finely chopped red onion, parsley, and dill.
- Add water to thin out the consistency a bit. Add the salt, pepper, and any spicy pepper you're using.
- Cut the hard-boiled eggs in half, then cut each half into 4 pieces.
- Add these pieces to the labneh mixture. Mix well.
- Toast the bagels. Add a generous amount of the egg salad along with your favorite toppings.
- You can add Arabic pickles, tomatoes, lettuce, etc., and serve immediately.
Notes
Perfectly boiled eggs: for easy-to-peel eggs, place them in boiling water for 10–12 minutes, then transfer to an ice bath immediately.
Toast for texture: For a toasty, crisp contrast to the creamy egg salad, always toast your bagels.
Mix gently: to avoid a mushy texture, carefully fold the eggs into the labneh mixture, to keep nice, chunky chunks.
Adjust consistency: if the mixture seems too thick, add a little water or extra olive oil.
Taste as you go: za’atar blends can vary in saltiness, so taste before adding extra salt.
Nutrition
Calories: 202kcalCarbohydrates: 4gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 281mgSodium: 104mgPotassium: 162mgFiber: 1gSugar: 2gVitamin A: 559IUVitamin C: 3mgCalcium: 106mgIron: 4mg
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