Turkish egg salad with arugula and herbs from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 149) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute a combination of sweet paprika and ground cayenne pepper for Aleppo pepper.

  • KNivia on May 13, 2026

    This is super easy to make for a quick lunch. I added a small amount of pomegranate molasses along with honey to the dressing. I also topped each salad with the pomegranate molasses. Really good and I believe would be great with some tinned fish for more protein!

  • Jviney on January 04, 2023

    I didn’t really execute this well, and still really enjoyed it. The grocery store had no fresh dill so I had to use dried, and I overcooked the eggs. It was still so satisfying; I added some flaky sea salt to the top for an extra pop.

  • Jane on July 30, 2021

    I liked this a lot. The dressing added a lot of flavor to the salad and eggs - I didn't miss mayonnaise at all. I hadn't done the egg steaming method before - the eggs were perfectly cooked at 11 minutes steaming and they were so easy to peel.

  • southerncooker on May 06, 2021

    This was very good. I used chives and a little sweet onion instead of green onion since I was out of green onion. I used arugula from my farm share. The egg steaming worked perfect.

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