Tahini Egg Salad

Among my friends, no condiment is more divisive than mayonnaise. When I host a party, I leave it off the menu because at least half my guests won’t touch the stuff. (Which is unfortunate, because there are so many delicious recipes with mayo.) So when I want to serve egg salad, I make tahini egg salad instead because it skips the controversial ingredient.

Thankfully, egg salad becomes something altogether more craveable when it relies on tahini as the creamy backbone of the dressing. In this recipe, olive oil, garlic and Aleppo pepper add a lot of pizzazz to make it even more interesting.

Tahini brings the same silky richness as mayonnaise but with a toasty, sesame-forward flavor. It plays especially well with the tang of fresh lemon and the punch of raw garlic. Serve it on toast or eat it straight off the spoon if you don’t want to use it the traditional way (to make egg salad sandwiches). But my favorite way to enjoy this tahini egg salad is on a wheat cracker like Triscuits as an appetizer.

Tahini Egg Salad Ingredients

• Parsley: Fresh parsley adds an herbaceous flavor that balances the richness of the tahini and eggs. Mince it finely so it distributes evenly instead of clumping into one bite.
• Tahini: This sesame paste gives the salad its creamy texture without the need for mayonnaise. Stir your tahini well before using it, because it can separate in the jar. It’s an important ingredient here, so use one of the best tahini brands.
• Lemon: Both the zest and juice go into the dressing, with the zest contributing floral aroma and the juice cutting through the richness of the eggs and oil. Choose a lemon that feels heavy for its size; it usually means more juice.
• Garlic: Two finely minced cloves give the dressing a sharpness that mellows slightly as the salad chills. Fresh garlic tastes better than the jarred variety (“jarlic,” as we like to call it).
• Sea salt: Eggs are naturally bland and need salt to taste like themselves. Taste and adjust once everything is combined.
• Aleppo pepper: Fruity and only mildly spicy, Aleppo pepper adds warmth without overwhelming the other flavors. Crushed red pepper flakes make a fine substitute if Aleppo pepper isn’t already stocked in your pantry.
• Extra virgin olive oil: A good glug of olive oil helps loosen the tahini into a pourable dressing, and adds its own fruity notes. A fruitier oil will come through more in the finished salad, so use one you’d be happy to taste on its own.
• Eggs: Finely chopped hard-boiled eggs are the heart of this salad. Chop them by hand for the best texture.
• Green onions: Green onions are folded in at the end for a mild bite and a pop of color. Slice them thinly so they distribute through the salad.

Directions

Step 1: Make the dressing and fold in the eggs

In a large bowl, combine the parsley, tahini, olive oil, lemon juice and zest, garlic, salt and Aleppo pepper. Stir in the eggs and green onions, and toss to coat them in the dressing. Cover the bowl and refrigerate the salad until you’re ready to serve it.

Tahini Egg Salad Variations

• Add crunch: Stir in diced celery or cucumber for a fresh, crisp bite against the creamy eggs.
• Use yogurt: Sub plain Greek yogurt for half the tahini to make a lighter, tangier dressing.
• Bring more heat: Swap harissa for the Aleppo pepper if you want a bolder, deeper spice.
• Go heavy on the herbs: Add chopped fresh dill or mint alongside the parsley for a cooler, more herbaceous finish.
• Make it a meal: Spoon the salad over a bed of greens with sourdough bread on the side for a light lunch.

How to Store Tahini Egg Salad

Keep tahini egg salad in an airtight container in the refrigerator, where it will last for three to four days. Give it a quick stir before serving it; the dressing can settle at the bottom of the container.

Can you freeze tahini egg salad?

Freezing isn’t recommended for tahini egg salad. The olive oil dressing separates once thawed and the hard-boiled eggs turn watery and rubbery, so the texture never really recovers.

Tahini Egg Salad Tips

Is tahini a good substitute for mayonnaise in egg salad recipes?

Yes, tahini works well as a substitute for mayo in egg salad recipes like this one. It brings the same creamy texture with a nuttier, more savory flavor, and it pairs especially well with lemon and garlic.

What’s the secret to making tahini egg salad?

The secret to tahini egg salad is balancing the dressing with enough lemon juice to cut through the richness of the tahini and olive oil. Folding the eggs in gently, rather than stirring hard, keeps the texture soft instead of mushy.

How should I serve tahini egg salad?

Tahini egg salad works well piled onto toasted whole wheat bread, tucked into a pita with lettuce and tomato, or served as a dip alongside crackers or cucumber slices. It also makes a satisfying topper for a simple green salad.