Mint and Egg Salad 4.000

Deb Lindsey for The Washington Post

Book Report Mar 23, 2017

The combination of grated eggs, fresh herbs and a lemony vinaigrette makes this one of brightest-tasting egg salads you’ll ever try.

Serve as an accompaniment to grilled skewers or with a green salad.

4 appetizer or side-dish servings

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 appetizer or side-dish servings

  • 4 large eggs, hard-cooked (see NOTE)
  • 1 to 2 cups packed slivered mint leaves
  • 2 bunches scallions (white and light-green parts), thinly sliced (at least 1 cup)
  • 2 teaspoons mild red pepper flakes, such as Aleppo
  • 2 tablespoons fruity extra-virgin olive oil
  • Juice of 1/2 lemon
  • Flaked sea salt


Use the large-holed side of a box grater to grate the eggs over a large mixing bowl. Add the mint, scallions and red pepper flakes, tossing to incorporate.

Whisk together the oil and lemon juice in a liquid measuring cup, until well blended. Drizzle this over the egg mixture and toss to coat evenly. Season lightly with the salt. Serve right away, or refrigerate briefly until lightly chilled before serving.

NOTE: To hard-cook the eggs, place them in a steamer basket over a small saucepan with a few inches of water in it. Bring to barely a boil over medium heat; cover and steam for 12 or 13 minutes, then transfer the eggs to an ice-water bath to sit for at least 6 minutes. Drain and peel.

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Recipe Source

Adapted from “Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life,” by Emily Kaiser Thelin (M&P, 2017).

Tested by Bonnie S. Benwick.

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