Mediterranean Egg Salad

I remember exactly where I was when I wrote this recipe. I was sitting alone in the Delta Sky Lounge in the Atlanta Airport. I was on my way home to Tucson after visiting my family and surprising my nana at her 90th surprise birthday party. I setup shop at one of the tables in the window that faced the runway. I sat there and watched planes take-off and land as I sipped on a local IPA brew and ate plate after plate of Pimento Cheese. (Click here for my Pimento Cheese recipe.)  In between planes, sips, and bites, I was going through my recipes on my laptop. I looked over my egg salad recipe and I thought to myself, “This looks so boring! You need some help.” That is where I came up with this delicious version of egg salad.

All of the flavors come through in this salad and marry very well together. It’s super creamy thanks to Heinz’s NEW Deliciously Creamy Mayonnaise! It’s great on little toasts as an appetizer for parties, stuffed inside of a pita, or placed in lettuce wrap!

Mediterranean Egg Salad

Mediterranean Egg Salad

Prep Time: 10 min | Servings: 6-8 | Difficulty: Easy


8 hard-boiled eggs, chopped
3/4 – 1 cup of Heinz’s Real Mayonnaise – Deliciously Creamy
2 tsp Dijon mustard
2 cloves garlic, minced
1/2 tsp of salt
1/4 tsp of pepper
1 tbsp fresh parsley, finely chopped
3 tbsp celery diced
3 tbsp red onion, diced
3 tbsp marinated roasted red peppers, chopped
3 tbsp capers, drained
3 tbsp kalamata olives, chopped
3 tbsp Feta cheese, crumbled
Cherry tomatoes and lettuce for garnish


1. Add all ingredients to a large bowl and mix to combine.
2. Serve with or on toasted breads, inside pitas, in lettuce wraps, etc.

Written by

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!


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