The basis of this egg salad is hard-boiled eggs and mayonnaise plus either labneh or Greek yogurt. To flavor the salad, you’ll need Dijon mustard, thyme, oregano, sesame seeds, and sumac. No sumac where you shop? No biggie. While McGlinn does note that “sumac is a staple of za’atar seasoning,” she adds, “You can certainly omit it if you can’t find it and it won’t hurt the dish.” She also says that a squeeze of lemon juice will help add some tang in the absence of sumac, or you could go with pre-made za’atar and skip the sesame seeds as well as the sumac.
There’s one more thing you’ll need in order to turn the egg salad into sandwiches, and that’s some sliced bread. While McGlinn is using white bread here, she says a multigrain bread with seeds would be nice, too, as would pita bread pockets.
Collected by Cookingtom
Original Article
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