Today’s lunch is a warm egg salad, made with olive oil instead of the standard mayo, and spiced with zaatar and paprika.
This is my favorite way to eat hard boiled eggs, and it doesn’t get easier than this. I sometimes omit the zaatar and paprika, and just add plenty of freshly cracked black pepper and salt. The fruitiness of the olive oil is a wonderful foil to the warm eggs. I love this with some extra toasted flat bread or pita bread. It would be great with pita chips as well.
2 eggs, hard boiled, peeled
2 – 3 Tablespoons extra virgin olive oil
1/4 teaspoon zaatar mix
a pinch of paprika
salt and pepper to taste
Smash down the eggs with the back of your fork. Add in the olive oil, zaatar, and salt and pepper to taste. Top with a pinch of paprika. Serve immediately.
Tastes best with very toasted pita or flat bread. I like to toast it on an open flame to get some nicely charred and crispy parts.