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Za'atar Egg Salad

This American delicatessen favourite gets a Levantine spin with lemon and fragrant za'atar spice.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Afternoon Tea, Breakfast, Lunch
Cuisine: American, British, Fusion, Jewish, Levantine, Middle Eastern
Keyword: afternoon tea, delicatessen, egg salad, eggs, egyptian breakfast, tea sandwiches, za'atar, zaatar egg salad
Servings: 2 people
Author: The Elegant Economist


  • Small saucepan


  • 4 large eggs
  • 2 tsp lemon juice
  • 2 Tbsp good mayonnaise
  • 1 Tbsp za'atar plus more, for sprinkling!
  • ¼ tsp sea salt
  • ¼ tsp ground white pepper
  • 1 Tbsp coarsely chopped parsley
  • 1 Tbsp finely diced red onion or green onion
  • pinch Aleppo pepper, or dried harissa for garnish / spice, if desired. You can also use paprika!


  • In a saucepan, bring your water to a boil. Add your eggs gently, and cook, covered for 12 minutes. After 12 minutes have elapsed, remove from the water and into a bowl of ice water to stop the cooking.
  • Peel and tear your eggs apart into small pieces, or chop them - if you prefer. Place them in a bowl and pour the lemon juice over them. Toss to coat.
  • Add your mayonnaise, za'atar, salt, pepper, parsley, and onion. Mix thoroughly, and serve over hot toast with thinly sliced Persian cucumbers. Sprinkle with Aleppo pepper, dried harissa, or paprika if desired. Enjoy!