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Herbed Egg Salad with Endive

Prep Time: 10 mins | Total Time: 15 minus | Makes: 2 serving

Herbed Egg Salad with Endive


  • 4 eggs, hard boiled

  • 1/2 lemon, juiced

  • 4 scallions, chopped

  • 2 heads endive, leaves separated

  • 2 tsp za'atar seasoning, see notes below

  • 1  1/2 Tbs tahini

  • 2 Tbs yogurt, Greek plain

  • 2 Tbs olive oil

  • salt, to taste



  1. Hard boil eggs or purchase hard-boiled.

  2. Squeeze lemon.

  3. Chop scallions.

  4. Separate endive spears.


  1. Place eggs in a shallow bowl and mash with a potato masher or use a knife to cut into smaller pieces.

  2. Add the rest of the ingredients and stir to coat.

  3. Serve in endive spears or enjoy as a sandwich filling.

Note: You can purchase  za'atar or make your own. Here's how:


  • 2 Tbs sesame seeds, toasted

  • 1 Tbs thyme, dried

  • 1 Tbs oregano, dried

  • 1 tsp marjoram, dried

  • 2 tsp cumin, ground

  • 2 Tbs sumac


  1. Toast sesame seeds: In a dry non-stick skillet over low-medium heat, toast sesame seeds until fragrant - about 2 minutes.


  1. Whisk together ingredients and store in a glass jar with a lid in a cool dry place for up to 2 months.

Check out the free handout on this site 8 Fermented Foods & Their Health Benefits

Recipe Source: Living Plate RX


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